Shrimp Cocktail With Rach's Quick Remoulade

Recipe Ingredients

1		Lemon
2		Dried bay leaves
1 tablespoon	15ml	Coriander seeds
1 tablespoon	15ml	Mustard seeds
36 tablespoons	540ml	To jumbo raw shrimp - peeled, deveined (large)
		= (ask for these at fish counter)
		Remoulade
1 1/2 cups	355ml	Mayonnaise
1/2 cup	118ml	Creole mustard
1		Lemon - juiced
2 teaspoons	10ml	Cayenne pepper sauce
1		Celery rib - finely chopped
2		Scallions - thinly sliced

Recipe Instructions

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

Combine mayonnaise, mustard, lemon, cayenne, celery and scallions in a small bowl. Arrange shrimp around sauce on serving plate.

This recipe yields 8 to 10 starter servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B55) - from the TV FOOD NETWORK

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