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The original recipe came from a fellow editor I worked with in the 1980s at Encyclopaedia Britannica, Mr. Frank Nipp. He always brought the recipe to our department's international parties. I began substituting rice vinegar for his tarragon vinegar and adding chili paste, and the shrimp was even more popular. When I made it with the Spice House's sweet Spanish paprika last month, it reached new heights.
This dish is our traditional New Year's treat; it's delicious with Champagne!
Serves 6 as a main course of 12 as an appetizer
While the shrimp are chilling, prepare the remoulade.
Shake all the ingredients together in a jar with a tight-fitting lid until well combined.
Or, for a smoother and more emulsified sauce, combine all but the oil and green onions in the bowl of a food processor until blended. Scrape down the sides. Insert the feed tube into the apparatus. Pour the oil into the feed tube and, with the processor running, let the oil drip in a steady stream into the sauce until all the oil is used and the sauce is silky and emulsified. Pour the sauce into a bowl and stir in the green onions. Stir in the shrimp to coat well. Refrigerate for 2 hours to let the flavors marry.
Let the shrimp come to room temperature before serving. Serve on a platter garnished with sliced or diced avocado to complement the spicy sauce. Serve lemon wedges if desired.
*I use Marukan Gourmet Seasoned Rice Vinegar with the orange label.
I combine the garlic and salt in a paste so that it blends better; I don't like chunks of garlic in the sauce.
This recipe was provided by Janet McDonald from Northbrook.