Baja Shrimp Cocktail by Central Provisions

Elevate your shrimp cocktail with the spicy, smokey and herbaceous flavors of Baja Spice Mix and a creamy + slightly sweet remoulade!

Ingredients:

For Baja Court Bouillon:

• 1 cup yellow onion, large dice
• 1 cup leek, large dice
• 1/2 cup fennel, large dice 
• 1/2 cup celery, large dice
• 4 sprigs fresh parsley
• 3 cloves garlic, smashed
• 3 tablespoons Baja Spice Mix
• 1 lemon
• 2 lbs. shrimp, peeled and cleaned

For Creamy Baja Remoulade:

• 1 cup mayonnaise (we used Duke's)
• 1 tablespoon creamy whole grain mustard
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 1 tablespoons Baja Spice Mix

Directions:

1. Make remoulade. Combine all ingredients in a small mixing bowl. Whisk to fully incorporate and set aside (or refrigerate) until ready to serve.
2. Prepare the shrimp. Combine all ingredients, except the shrimp, into a large stock pot and cover with water. Bring to a simmer over high heat and then reduce to low and simmer for 45 minutes.
3. Remove all the vegetable solids from the pot and bring liquid back to a simmer. Add the shrimp and poach until cooked through, 3-4 minutes.
4. Remove the shrimp from the court bouillon and cool. Serve over a bed of shredded lettuce and with Creamy Baja Remoulade.