Shrimp Cocktail with Curry Remoulade
This shrimp cocktail gets a bold, flavorful twist with a creamy curry remoulade that brings warmth and depth to every bite. The sweet, briny shrimp are perfectly balanced by the spiced tang of the sauce—and just before serving, a sprinkle of my Burlap & Barrel Feelin’ Snacky spice blend gives it that irresistible Old Bay–esque flair. It’s familiar, but with a flavor punch of something unexpected—and so delicious. The remoulade is so versatile—it makes an ideal accompaniment to crab cakes or grilled fish—even as a sandwich spread or if thinned out a bit, the base for a great salad dressing.
Makes one dozen
INGREDIENTS
½ cup kewpie mayonnaise
1 teaspoon Dijon mustard
1 teaspoon whole grain mustard
1 teaspoon lemon juice
1 teaspoon curry powder (see note)
Kosher salt
Black pepper
1 dozen cooked jumbo shrimp, chilled
Lemon wedges, for serving
Feelin’ Snacky Spice Blend, for finishing
Kosher salt and freshly ground black pepper
METHOD
In a small bowl, whisk together mayonnaise, Dijon mustard, whole grain mustard, lemon juice and curry powder. Season to taste with kosher salt and freshly ground black pepper.
To serve, transfer sauce to a small serving bowl. Arrange shrimp on a platter and garnish with lemon wedges. Sprinkle Feelin’ Snacky Spice Blend atop the sauce and the shrimp and serve.
Note: I recommend Vahdam brand curry powder.
Have you made it?
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