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Shrimp Rémoulade

Source of Recipe

From "The Best of New Orleans" by Ryan Boudreaux


Recipe Introduction

"Popular in many seafood restaurants, rémoulade is a classic mustard-and-mayonnaise-based sauce perfect with boiled shrimp. The recipe originated in France, and the New Orleans version typically takes on a reddish color with the addition of paprika, ketchup, or tomato purée."

List of Ingredients

For the Rémoulade Sauce:
â—¦ 1 cup mayonnaise
â—¦ ½ cup ketchup
â—¦ ½ cup Creole mustard
â—¦ ½ cup minced celery
â—¦ ½ cup finely chopped green onions
â—¦ ¼ cup minced dill pickles
â—¦ 2 tablespoons chopped capers
â—¦ 2 tablespoons finely chopped fresh parsley
â—¦ 1 tablespoon minced onion
â—¦ 1 tablespoon lemon juice
â—¦ 1 ½ teaspoons hot sauce
â—¦ 1 teaspoon Worcestershire sauce
â—¦ 1 teaspoon paprika

For the Shrimp:
â—¦ 2 quarts water
â—¦ 2 tablespoons kosher salt
â—¦ 2 tablespoons hot sauce
â—¦ 1 ½ teaspoons cayenne pepper
â—¦ 1 pound (25 to 31 count) shrimp, peeled and deveined
â—¦ 4 cups ice
â—¦ 2 cups shredded lettuce
â—¦ 4 lemon wedges


Recipe

To make the Rémoulade Sauce:
In a medium bowl, whisk together the mayonnaise, ketchup, mustard, celery, green onions, pickles, capers, parsley, onion, lemon juice, hot sauce, Worcestershire sauce, and paprika until well blended. Put the mixture in the refrigerator to chill.

To make the shrimp:
In a large saucepan over high heat, combine the water, salt, hot sauce, and cayenne pepper, and bring to a boil. Add the shrimp and simmer for about 5 minutes, until the shrimp are pink and cooked through.

While the shrimp are cooking, place the ice in a medium bowl. When the shrimp are done, use a slotted spoon to transfer them to the bowl of ice. Stir the shrimp well to quickly chill them.

To serve, divide the lettuce among four bowl-style champagne glasses to make a bed. Arrange six shrimp on each bed of lettuce, with the tails hanging off the edge of each glass. Place a large dollop (about 2 tablespoons) of rémoulade in the center of the glass over the lettuce, add a lemon wedge, and serve.


Makes 4 servings