To save time, use peeled, large frozen cooked shrimp. Thaw according to package directions, and serve with sauces.

Recipe by Southern Living July 2008

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Credit: Tina Cornett; Styling: Cari South

Recipe Summary

cook:
2 mins
total:
42 mins
prep:
40 mins
Yield:
Makes about 25 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring first 3 ingredients to a boil in a large stockpot. Add shrimp, and cook 2 minutes or just until shrimp turn pink; drain and rinse with cold water.

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  • Peel shrimp, and devein, if desired. Chill until ready to serve. Serve with Rémoulade Sauce and Spicy Cocktail Sauce.

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