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Chilled Shrimp with Smoky Rémoulade

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas


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. 


  • 3/4 cup mayonnaise
  • 1 1/2 tablespoons finely chopped green onion
  • 1 1/2 tablespoons Creole mustard
  • 1 tablespoon minced, drained, and rinsed capers
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 pounds large peeled cooked shrimp, chilled

How to Make It

  1. 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.