Shrimp Everyone Will Love

Practically every southern coastal area in the U.S. has a wonderful shrimping tradition. From Pawley's Island, South Carolina down through Florida--Jacksonville, around the Keys and up towards Apalachicola--all the way to Louisiana, shrimp are being harvested in the wild. And I mean delicious shrimp. 

Nothing is better than small wild shrimp, simply poached, then tossed with a spicy, caper-filled remoulade sauce, and served with romaine and avocado salad. 

Shrimp remoulade recipe:

Ingredients:

1 cup mayonnaise

1 tablespoon coarse mustard, such as Pommery

¼ cup chopped rinsed capers

2 tablespoons chopped cornichons

1 teaspoon chopped anchovy

2 tablespoons finely chopped blend of two herbs, such as flat-leaf parsley, chives, chervil and/or tarragon

1 scant tablespoon finely diced shallot or grated onion

½ teaspoon sherry vinegar

Grated zest of 1 lemon

Juice of ½ lemon

Directions:

Put the mayonnaise in a medium bowl, add the mustard, capers, cornichons, anchovy, herbs, shallot, paprika, hot sauce, vinegar, lemon zest and lemon juice and stir to blend.  Taste and adjust the seasoning. Prepare shrimp and toss with sauce. Serve with romaine and avocado salad.

For perfection add a loaf of wild yeast sourdough.

For variation try the Italian version of sashimi, called crudo.:

Thinly slice the freshest shrimp (or fish). Drizzle with olive oil and shower with a bit of citrus zest, maybe a bit of hot chili, some crunchy sea salt and fresh herbs--say basil, marjoram or cilantro. Serve on frozen cold plates with some ice-cold champagne or rum and lime daiquiris, and you've got yourself a party!