A generous amount of shrimp are pan sautéed in white wine, garlic, lemon juice and parsley and then served with a creamy dipping sauce accented with dijon mustard, chives, onions and a hint of smoke. Serve with rice provided.
Thaw completely. Spray sauté pan with PAM, heat over medium heat. Add the shrimp and sauté until the shrimp turn pink 3-5 minutes. Pour Remoulade Sauce in a bowl and stir to mix. Use sauce for dipping. Serve with rice provided.