Spicy Boiled Shrimp with Jalapeño Rémoulade


This dish offers an interesting flavor profile built on sweet shrimp meat, the heat of the jalapeño and a creamy sauce. Taking the lead from the red-pink shrimp, we’ve paired it with a red wine: Brennan Vineyards Buffalo Roam. It’s a lighter Rhône-style red blend with juicy fruit, floral and spicy aromas and, most importantly, soft tannins with a hint of dry Comanche County soil. Crispness and medium body help manage the creaminess of the sauce without overpowering the delicate shrimp taste. To satisfy a white wine craving though, the McPherson Cellars Albariño, Castaño Prado Vineyards, also provides an admirable match with bright and assertive pear and citrus character.


Spicy Boiled Shrimp with Jalapeño Rémoulade


For 6 Person(s)


  • For the shrimp:
  • 1/4 cups cayenne
  • 1/3 cups kosher salt
  • 3 large lemons
  • 1 onion, peeled and chopped
  • 2 pounds large shrimp, peeled and deveined
  • 1 large bowl of ice water mixed with
  • 1/2 cups kosher salt or fine sea salt
  • For the rémoulade:
  • 2 large cloves garlic, peeled
  • 3 tablespoons minced flat-leaf parsley, plus more for garnish
  • 2 large jalapeños, chopped
  • 2 teaspoons lemon zest
  • 2 anchovy filets, minced
  • 2 tablespoons catsup, preferably home-made
  • 1 tablespoons whole-grain mustard
  • 1 teaspoons Champagne vinegar
  • 2 tablespoons dry sherry
  • 1 cups mayonnaise, preferable homemade
  • 1/2 teaspoons kosher salt, or to taste
  • 1 teaspoons freshly ground black pepper
  • Baby romain lettuce leaves
  • White corn tortilla chips

Spicy Boiled Shrimp with Jalapeño Rémoulade Directions

  1. Fill a heavy-bottomed 8-quart soup pot two-thirds full with water. Add the cayenne pepper, salt, lemons and onion. Bring to a boil, then lower the heat and simmer for about 15 minutes to develop a bold, spicy court bouillon (flavorful poaching liquid). Be sure to turn on the vent hood over the stove as the mixture is quite spicy and tends to cause sneezing!
  2. Add the shrimp and stir to mix into the broth. Cook just until the shrimp turn a rich coral pink—about 3 to 5 minutes. Drain into a colander then immediately plunge the shrimp into the salted ice water to stop the cooking process. (The salted water also sweetens the taste of the shrimp.) When the shrimp are completely chilled, drain and pat dry using paper towels, then refrigerate until ready to serve.
  3. To make the jalapeño rémoulade, mince the garlic cloves in the food processor, then scrape down the sides of the bowl. Add the remaining ingredients and process until smooth and well blended. Turn out into a large bowl and toss with the chilled shrimp. Cover tightly and refrigerate until chilled.
  4. For service, insert a serving spoon into the bowl and place it on the table. Let diners self serve into large, stemmed margarita-style glasses filled with some of the baby romaine leaves and two tortilla chips each.

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