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–+ servings

Lemon and Thyme Shrimp Cocktail with Fennel Remoulade

Icy cold shrimp, scented with lemon and thyme, and served with a creamy fennel remoulade.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer
Cuisine American, Creole
Servings 6
Calories 150 kcal

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.

Nutrition

Calories: 150kcal
Keyword shrimp
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