Vermouth-Poached Shrimp with Ginger Remoulade
Recipe from Food & Wine

Jason McCullar reinvents shrimp remoulade, the classic New Orleans cocktail-party dish. Instead of tossing his vermouth-poached shrimp with a mayonnaise dressing, he makes a ginger-spiked dipping sauce.


Vermouth-Poached Shrimp with Ginger Remoulade
Paul Costello

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Servings: 8
Prep Time: 30 mins
Total Time: 1 hr
Related Categories: Appetizers, Mardi Gras, Mardi Gras Appetizers, Other Seafood Appetizers, Shrimp Appetizers, Shrimp Cocktail
 
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Ingredients
REMOULADE
  • 4 
    scallions, chopped
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  • 1/2  cup
    Heinz Chili Sauce
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  • 2  tablespoons
    fresh lemon juice
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  • 1  tablespoon
    minced fresh ginger
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  • 1  tablespoon
    Dijon mustard
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  • 1  tablespoon
    Creole or other grainy mustard
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  • 1 
    garlic clove, coarsely chopped
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  • 1  teaspoon
    sweet paprika
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  • 1/4  cup
    vegetable oil
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  •  
    Hot sauce
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  •  
    Salt
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SHRIMP
  • 3  cups
    dry vermouth
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  • 2 1/2  pounds
    large shrimp, shelled and deveined
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Directions
1.
MAKE THE REMOULADE: In a food processor, combine the scallions, Heinz sauce, lemon juice, ginger, mustards, garlic, and paprika and process until smooth. With the machine on, gradually pour in the oil and process until blended. Season with hot sauce and salt. Transfer to a bowl and refrigerate.
2.
PREPARE THE SHRIMP: In a large skillet, bring the vermouth to a boil. Add the shrimp and cook over low heat, turning once, until just pink and curled, 8 minutes; drain and let cool to room temperature, then cover and refrigerate. Serve with the remoulade.

MAKE AHEAD
The remoulade can be refrigerated for up to 5 days. The poached shrimp can be refrigerated overnight.
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