I admit this is a bit far-fetched, but the aliens in District 9 were called Prawns and the movie is up for an Oscar. This is a Creole version of shrimp cocktail and in my opinion far superior. The sauce has colour, texture and a real zing.

Poaching liquid:

4 cups water

1 teaspoon kosher salt

1 teaspoon peppercorns

1 dried chili pepper

2 teaspoons paprika

2 teaspoons dried thyme

1½ pounds (750 grams) large peeled shrimp

Remoulade sauce

3 tablespoons Dijon mustard

1 teaspoon hot pepper sauce

2 tablespoons prepared horseradish

1 teaspoon paprika

1 tablespoon tarragon vinegar

¼ cup tomato ketchup

¾ cup olive oil

½ cup chopped green onions

¼ cup minced parsley

Salt and freshly ground pepper

Place water in pot over high heat. Add salt, peppercorns, chili pepper, paprika and thyme and bring to boil. Reduce heat to low and simmer for 5 minutes. Add shrimp and cook slowly until shrimp are pink and slightly curled, about 2 to 3 minutes. Drain shrimp, place in a bowl and place bowl in ice to stop shrimp from overcooking.

Combine mustard, hot pepper sauce, horseradish, paprika, vinegar and ketchup in a food processor or blender. With machine running slowly, add olive oil to emulsify. Stir in green onions and parsley and season with salt and pepper to taste. Serves 6.