Shrimp Boil with White Rémoulade Sauce

In one form or another, old French sauces are the starting point of our most popular dishes, and many have morphed over the years to suit our affinity for spice and multicultural local fl air. Sauces are so much a part of our culture that many of us can’t imagine a world in which we graze on sweet boiled shrimp or crispy fried green tomatoes without first topping or dunking them in one of these savory concoctions. Try this Shrimp Boil with White Rémoulade Sauce for dinner tonight.

Shrimp Boil with White Rémoulade Sauce

2015-08-14 00:44:43

Serves 6

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Ingredients

1. 1 gallon cold water
2. 2 pounds small red potatoes
3. 3 bay leaves
4. 8 sprigs thyme
5. 2 tablespoons black peppercorns
6. 1 tablespoon celery seed
7. 1 tablespoon fennel seed
8. 3 ears corn, shucked and halved
9. 1 small sweet onion, quartered
10. 2 lemons, halved
11. 1 head garlic, halved crosswise
12. 1 pound large fresh shrimp
13. White Rémoulade (recipe follows)

Instructions

1. In a large pot, combine 1 gallon water, potatoes, bay leaves, thyme, peppercorns, celery seed, and fennel seed. Bring to a boil over medium high heat; cook 15 minutes. Add corn, onion, lemons, and garlic. Cook 10 minutes or until potatoes are tender. Add shrimp; reduce heat to medium, and cook for 4 minutes or until pink and firm. Drain water.
2. Serve immediately with White Rémoulade.

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