By Traeger Kitchen
This savory mustard sauce, inspired by the popular sauce served at Joe's Stone Crab in Miami Beach, Florida, is a welcome and delicious change from ketchup-based cocktail sauces.
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|2 Pound||extra-large shrimp, peeled and deveined|
|1/4 Cup||kosher salt|
|1 Quart||cold water|
|2 Slices||lemon wedges|
|1 Teaspoon||Coleman's Mustard Powder|
|2 Tablespoon||Worcestershire sauce|
|2 Teaspoon||A-1 Sauce|
|2 Tablespoon||cream or half-and-half|
|1 Cup||Hellmann's Mayonnaise|
|1 To Taste||Salt|
|1/8 Teaspoon||cayenne pepper|
Wash the shrimp under cold running water.
2 Pound extra-large shrimp, peeled and deveined
For the brine, combine the 1/4 cup of salt and quart of water in a large mixing bowl and stir to dissolve the salt crystals.
1/4 Cup kosher salt
1 Quart cold water
Squeeze 2 of the lemon wedges into the water and add the rinds as well. Add the shrimp and refrigerate for 15 to 20 minutes - no longer, or the shrimp will become too salty.
2 Slices lemon wedges
Meanwhile, make the sauce: Combine the dry mustard, Worcestershire sauce, A-1, and cream and whisk to blend.
1 Teaspoon Coleman's Mustard Powder
2 Tablespoon Worcestershire sauce
2 Teaspoon A-1 Sauce
2 Tablespoon cream or half-and-half
Whisk in the mayonnaise and salt and cayenne pepper. Cover and refrigerate until ready to serve.
1 Cup Hellmann's Mayonnaise
1 To Taste Salt
1/8 Teaspoon cayenne pepper
Drain the shrimp, rinse under cold running water, and drain again. Pat dry with paper towels.
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
Arrange the shrimp on the grill grate and grill, turning once, 3 to 4 minutes per side, or until the shrimp is pink and opaque and cooked through.
450 ˚F / 232 ˚C
Transfer to a platter or plates and serve with the sauce. Enjoy!
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