Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas
If preboiled shrimp and cocktail sauce is a standard starter at your holiday gathering, try these quick broiled shrimp with a spicy rémoulade dipping sauce--a homemade alternative that takes minutes, tastes much better, and is much lower in sodium. Like cocktail sauce, the rémoulade gets a pungent kick from prepared horseradish, though you could also try Creole mustard. We leave the tails on the shrimp for easy handling. Keep a small bowl next to the serving plate for discarded shrimp tails.
Serves 8 (serving size: 3 shrimp and about 2 tbsp. sauce)
1. Preheat broiler to high.
2. To make the rémoulade sauce, combine first 9 ingredients in a medium bowl, stirring with a whisk.
3. Combine shrimp and olive oil in a bowl; toss to coat. Arrange shrimp in a single layer on a baking sheet; broil 3 minutes, turning once after 2 minutes. Serve shrimp with rémoulade sauce.