Lemon and Thyme Shrimp Cocktail
Shrimp Cocktail is a super, make-ahead summer appetizer. This shrimp cocktail has a subtle lemon and thyme flavor, which gives the shrimp a really nice flavor. But, the fennel remoulade is what really takes this dish over the top. It is so rich and creamy, and the grated fennel gives the sauce a really nice texture.
The Ingredients
- The Shrimp- I really encourage you to try and find Gulf shrimp. They have such a rich and delicious flavor. If you can’t find Gulf shrimp, just use any shrimp, they’ll still be delicious. I use frozen shrimp because the fresh shrimp available to me isn’t always that fresh.
- The Fennel- Fennel is sold in the produce department, and is sometimes called anise.
How I Made this Dish
- Ideally, you would make this dish several hours before you wanted to serve it, as it is at its best when it is very chilled.
- The Fennel Remoulade also improves as it chills. It would be good to make it several hours in advance, if not the day before.
- I served the shrimp on a bed of ice. That helps keep the shrimp very cold, and is especially important if you’re serving it outside.
This is a quick and easy recipe, and is best made ahead. It’s good any time of year, but is especially appropriate for summer dining. Also, I feel that this is a good dish to serve to children, or people who like plain food, since it is not a spicy dish. Although shrimp cocktail is traditionally an appetizer, I would happily eat this Lemon and Thyme Shrimp Cocktail as a main dish, and may have even eaten the leftovers for breakfast one day last week. I hope you’ll try this innovative twist on shrimp cocktail for yourself and your guests. Nothing is sadder than going to someone’s house and being served one of those tragic supermarket shrimp rings. Don’t be that kind of supermarket shortcut hostess. Please make your own shrimp cocktail!
Lemon and Thyme Shrimp Cocktail with Fennel Remoulade
Ingredients
- ½ tsp. kosher salt
- 2 sprigs fresh thyme
- 1 tsp. red pepper flakes
- 1 tsp. fennel seeds
- ½ lemon
- 1 lb. frozen Gulf shrimp, deveined
- 1 cup grated fennel
- 1 cup mayonnaise
- 1 tbsp. Dijon mustard
- 2 tbsp. lemon juice
- 2 tbsp. minced fennel fronds
- 1 tsp. Tabasco sauce
- 1 tsp. Worcestershire sauce
- ¼ tsp. paprika
Instructions
- Bring a large pot, half full of water, to a boil. Add the salt, thyme, red pepper flakes, fennel seeds, lemon, and the shrimp.
- Boil the shrimp for 5 minutes, or until pink and firm. Remove the shrimp with a slotted spoon and drain them in a colander. Chill for at least one hour.
- While the shrimp chills, make the remoulade. Mix together the fennel, mayonnaise, Dijon, lemon juice, fennel fronds, tabasco, Worcestershire, and paprika. Serve alongside the shrimp.
