Southwest Remoulade Shrimp Cocktail

Ingredients Weight Measure
Shrimp, 16/20 48 ea.
Water 1 gal.
Lemon, medium sized 1 ea.
Salt 1 Tbsp.
TABASCO® brand Original Red Sauce 2 Tbsp. + 1 Tbsp.
Mayonnaise 1 pint
Whole grained mustard 2-1/2 Tbsp.
Dijon mustard 1 Tbsp.
Yellow onion, medium sized, minced 3/4 cup
Baby kosher dill pickles, minced 1/2 cup
Cilantro, chopped fine 3 Tbsp.
Paprika 2 tsp.
Horseradish, prepared 2 tsp.


  1. Peel, clean, and devein shrimp leaving tails on the shrimp.
  2. Bring water to a boil with lemon cut in half and squeezed into the water. Add salt, and 2 Tbsp. TABASCO® Sauce.
  3. Add shrimp to boiling water, giving one stir, and cook until water returns to a boil and shrimp is done cooking.
  4. Strain shrimp and shock in ice water; set aside.
  5. Mix mayonnaise, whole grain mustard, Dijon mustard, minced onion, minced baby kosher dill pickles, cilantro, paprika, 1 Tbsp. TABASCO® Sauce and prepared horseradish together.
  6. For each serving, plate 4 cooked shrimp with 2 oz. sauce each.

Yield: 12 2-oz. servings