Creole Shrimp with Spicy Remoulade Dipping Sauce

Creole Shrimp with Spicy Remoulade Dipping Sauce

I always view the Superbowl and NYE as culinary cousins. I mean think about it; there’s always tons of finger food, lots of flavor packed into small bites that can be snacked on throughout the event. The food usually goes well with drinks, and leans on the more satisfying end of the appetizer spectrum.

In my experience Superbowl food tend to have a little more tailgate flair than their New Year's cousin. For this recipe I’ve done a jazzed up (Cajun pun, sorry Saints fans) version of the classic NYE shrimp cocktail. I’ve paired skillet sautéed shrimp with a Cajun remoulade both featuring Pops’s Cajun Shake. Leave the tails on the shrimp here for easy finger-foodability. Enjoy!

Creole Shrimp

2 pounds large shrimp, deveined and peeled (leaving the tail shell on for handling)

1 Tablespoon extra virgin olive oil

1-2 Tablespoons J. Brady’s Pop’s Cajun Shake

Remoulade Dipping Sauce (see recipe below)

Instructions: Heat olive oil in a large non-stick skillet. Combine shrimp and seasoning in a bowl ensuring you cover the shrimp evenly with seasoning. Sautee shrimp in skillet until no longer pink and cooked through, but not rubbery and tough (6-7 minutes). Serve on a large platter with roulade in bowl in the middle for dipping. Note the photo is with cocktail shrimp, not this delicious sautéed shrimp.

Remoulade Dipping Sauce

2/3 cup mayonnaise
2 Tablespoons mustard 
1 teaspoon sweet paprika
2 teaspoons J. Brady's Pop's Cajun Shake
1/2 teaspoon prepared horseradish
1/2 teaspoon pickle juice (or white vinegar or lemon juice)
1/4 teaspoon red hot sauce 

Mix the above ingredients in a bowl and adjust spiciness to your taste.

Adapted from

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