–shrimp (small, 30 to 40, tail-off, deveined, shelled, thawed from frozen)
–mayonnaise (3 tablespoons)
–sriracha sauce (1 teaspoon; 1 tablespoon if very spicy is desired)
–Dijon mustard (1 tablespoon)
–sweet pickle relish (1 tablespoon)
–green onions (2 stalks, chopped)
–lemon juice (2 squirts)
1 – Place mayonnaise, sriracha auce, Dijon mustard, sweet pickle relish, chopped green onions, and lemon juice in a small mixing bowl. Stir well.
2 – After thawing the shrimp, rinse well, and then microwave with one-quarter cup of water for 2 minutes. Run tap water over the shrimp. Then place ice cubes in bowls. Divide the shrimp evenly between the bowls.
3 – Serve the shrimp cold, with spicy tartar sauce on the side.
–50 small frozen shrimp (cooked, tail-off, shell off, thawed from frozen)
Remoulade sauce (1 cup):
–mayonnaise (two-thirds cup)
–Dijon mustard (2 heaping tablespoons)
–Creole seasoning (1 heaping tablespoon)
–parsley (fresh if possible, chopped, 2 tablespoons fresh; or 1 tablespoon dried)
–lemon juice (bottled, 1 tablespoon)
–paprika (bottled, 1 teaspoon)
–minced garlic (in a jar, 1 tablespoon)
–cayenne pepper (one-fourth teaspoon)
1 – Stir all the ingredients together for the remoulade sauce. Keep in refrigerator until ready for dinner. Sauce is better if made two hours in advance.
2 – Serve the thawed shrimp atop ice, in a bowl, with the remoulade sauce on the side.
–shrimp serving suggestion inspired by Weidmann’s restaurant in Meridian, Mississippi; remoulade sauce inspired by a magazine clipping from long ago.
–shrimp (thawed from frozen, 60 to 80 small shrimp)
–crushed ice (from your ice dispenser on your refrigerator)
–cocktail sauce (bottled)
1 – Place the thawed shrimp in a large, covered baking dish. Add 1 inch of water. Microwave on high for 3 and one-half minutes. Drain in a colander.
2 – Fill individual serving bowls with crushed ice from your refrigerator dispenser. Divide the shrimp among the bowls, resting atop the ice. (There is no reason to season the shrimp.)
3 – Serve cold, with cocktail sauce.
–shrimp adapted from Weidman’s restaurant, Meridian, Mississippi, a recipe from 20 years ago.
Note: A simple meal after a busy day.
–shrimp (small size frozen, 60 to 80)
1 – Thaw out the shrimp overnight in the refrigerator. Place the entire contents of bag of shrimp in a wide-mouthed, large microwave dish with cover. Spread out the shrimp. Cook, covered, for 3 minutes. Rinse under tap water. Cool in refrigerator, or, briefly, in freezer.
2 – Remove large stalk from broccoli; leave small stems. Cut apart, including the florets. Season with olive oil, salt, and pepper. Cook for four minutes (for crisp broccoli) in microwave.
3 – Mix pesto with water to make a sauce.
4 – Fill bowls with ice. Parcel out the shrimp in equal portions, placing on top of the ice. (There is no need for seasoning of shrimp.)
5 – On side, serve hot broccoli. Use pesto as a dipping sauce.
–shrimp adapted from Weidman’s (Meredith, Mississippi); broccoli and pesto sauce original.