Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas
Yield
Makes about 1 cup, 8 servings

So simple and satisfying, cooked and chilled shrimp served alongside a flavorful dipping sauce has well earned its unquestionable spot among the most cherished classic appetizers. The finger-licking rémoulade sauce gets its distinctive flavor edge from the Creole mustard and smoked paprika. Definitely save any leftovers to spread onto sandwiches--in fact, you may just want to go ahead and pick up some extra shrimp and plan on making po'boys. If you have trouble finding Creole mustard, you can substitute Dijon or whole-grain mustard. This swap will make for a slightly different--but still totally delicious--flavor profile. 

How to Make It

Whisk together mayonnaise, green onion, mustard, capers, and paprika in a medium bowl until well combined. Stir in salt and pepper. Serve with ice-cold shrimp.

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