Get out the Grill – Ukrop’s Executive Chef Tom Pearce’s Shrimp with Rémoulade Sauce

Ukrop’s. Homestyle Foods Executive Chef Tom Pearce often makes this spicy grilled appetizer at cookouts and other events. “Friends make me make it over and over,” he says of the New Orleans-inspired dish. Although it takes lots of ingredients, the process is pretty simple. Give it a try and wow your friends with your culinary prowess.

If you’re having friends over this weekend, give this recipe a try.

Ukrop’s Executive Chef Tom Pearce’s Shrimp with Rémoulade Sauce
Prep Time: 35 minutes | Cook Time: 5 minutes |Serves: 12 as an appetizer

Spicy Rémoulade Ingredients:
1/2 cup mayonnaise
1/2 teaspoon garlic, finely chopped
1 tablespoon prepared horseradish
1 tablespoon ketchup
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
Tabasco sauce, to taste
1 teaspoon Dijon-style mustard
1 tablespoon green onions, thinly sliced
1 tablespoon fresh parsley, chopped
1/2 teaspoon salt
1 tablespoon capers, drained

Shrimp Spice Mix Ingredients:
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon granulated garlic
1/4-1/2 teaspoon Tabasco sauce, depending on desired heat
3 tablespoons olive oil

2 lbs. (21/25 per pound) raw shrimp, peeled and de-veined, tail on

To prepare rémoulade sauce, combine all ingredients and mix well. Cover and refrigerate. Combine all spice mix ingredients in a large bowl. Add shrimp and toss evenly to coat. Cover and refrigerate 20-30 minutes. Heat a grill pan (or outdoor grill or heavy skillet) to medium-high heat. Grill shrimp until just barely opaque in the center (30-40 seconds) on each side.  Be careful not to overcook. Arrange on plates or a platter and serve with rémoulade sauce or refrigerate and serve chilled. Chef Pearce prefers serving this dish chilled or at room temperature.

Make this a meal by pairing shrimp with some of your favorite pasta salads from Ukrop’s Kitchen!