How to Make Rachael's Roasted Shrimp Cocktail | 30 Minute Meals with Rachael Ray | Food Network

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Rachael Ray creates easy dishes that only take 30 minutes to make. From comfort food to sophisticated fare for company, she puts great food on the table with plenty of time to enjoy her family and friends.

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Shrimp Cocktail with Rachael's Quick Remoulade
Recipe courtesy of Rachael Ray
Total: 15 min
Prep: 10 min
Cook: 5 min
Yield: 8 to 10 starter servings
Level: Easy

Ingredients

Shrimp:
1 lemon
1 tablespoon coriander seeds, a palmful
1 tablespoon mustard seeds, a palmful
2 dried bay leaves
36 large to jumbo shrimp, raw, peeled and deveined (ask for these at the fish counter)

Remoulade:
1 1/2 cups mayonnaise
1/2 cup Creole mustard, eyeball the amount
2 teaspoons cayenne pepper sauce, eyeball it
2 scallions, thinly sliced
1 rib celery, finely chopped
1 lemon, juiced

Directions

For the shrimp: Place a deep pot half filled with water on the stove over high heat. Squeeze the juice of 1 lemon into the water and drop the halved lemon into the pot. Add the coriander seeds, mustard seeds and bay leaves to the water. When the water boils, add the shrimp. Boil until the shrimp turn pink and the tails curl towards the heads, 4 to 5 minutes. Drain and cold shock under running water.

For the remoulade: Combine the mayonnaise, mustard, cayenne sauce, scallions, celery and lemon juice in a small bowl.

Arrange the shrimp around the sauce on a serving plate and serve.

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How to Make Rachael's Roasted Shrimp Cocktail | 30 Minute Meals with Rachael Ray | Food Network
https://youtu.be/XmChFzI1k3I