Spicy Boiled Shrimp Cocktail with Smoky Remoulade

December 8, 2015

Test Kitchen-Approved

Author Notes:

If you want to serve this dish more as a meal, bulk up the remoulade with about 2 cups of julienned celeriac and a half cup of chopped celery leaves.


Serves: 4 as an appetizer


For Shrimp

  • 1 leek, white part only, roughly chopped
  • 4 garlic cloves, crushed
  • 2 tablespoons kosher salt
  • 2 tablespoons lemon juice
  • 2 bay leaves
  • 1 tablespoon smoked paprika
  • 1 teaspoon cracked black peppercorns
  • 1 teaspoon coriander seeds, toasted and cracked
  • 1/2 teaspoon cayenne pepper
  • 16 jumbo raw shrimp, shelled (with tails on, though) and deveined

For Remoulade

  • 1/2 cup cream fraiche
  • 1/4 cup minced green pepper
  • 1/4 cup minced parsley
  • 2 tablespoons mayonnaise
  • 2 tablespoons minced red onion
  • 1 tablespoon Dijon mustard
  • 1 tablespoon prepared horseradish
  • 1 minced garlic clove
  • 1-2 teaspoons hot sauce
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon smoked sweet paprika
  • ½ teaspoon kosher salt
  • Triscuits for serving
In This Recipe


  1. To make the shrimp, combine all of the ingredients except the shrimp in a large pot. Add four cups of water. Bring the mixture to a boil, reduce the heat and simmer it for five minutes. Add shrimp, bring it back to a simmer. Simmer for 5 minutes. Cover, remove from heat and let stand until the shrimp are just cooked through. Drain. Let shrimp and aromatics cool to room temperature. Then chill in the refrigerator for at least two hours.
  2. To make the remoulade, combine all ingredients in a medium bowl and chill for at least two hours.
  3. Before serving shrimp, shake them free of the aromatics they’ve been cooked and cooled with and arrange on a large platter or in individual serving dishes. Serve with remoulade and Triscuits.

More Great Recipes:
Seafood|Shrimp|Make Ahead|Spring|Winter|Father's Day|Christmas|Fall|Gluten-Free|Appetizer

Reviews (5) Questions (0)

5 Reviews

Megan March 5, 2017
Finally tried this and enjoyed it very much! The smokey remoulade was a nice change from usual.
russwind December 30, 2015
There are only two tablespoons lemon juice to boil the rest in. Is a liquid left out? Thanks
Author Comment
cheese1227 December 30, 2015
Sorry russwind. My error. Add four cups of water.
Faith S. December 29, 2015
How much water (or other liquid) does the shrimp need to boil?
Author Comment
cheese1227 December 30, 2015
Sorry, Faith. You need about four cups of water.