Jump to:
What Is Shrimp Remoulade?
Shrimp remoulade is a classic dish from New Orleans enjoyed as a cold appetizer, a shrimp salad or even piled onto a long French bread roll as a fresh tasting version of the famous po' boy sandwich.
Shrimp remoulade is one of the two principal ways to delight in cold poached shrimp, the other one being shrimp cocktail. The plump cold shrimp tossed in Cajun remoulade sauce are a popular item at Creole and Cajun themed seafood buffets and a staple at Louisiana restaurants for brunch or lunch.
How Is It Made?
Traditionally shrimp remoulade is made by adding fresh whole shrimp to a pot of flavorful, hot poaching liquid and allowing them to cook through just until they are pink, plump and juicy. The poached shrimp are then transferred to an ice bath to stop the cooking. Once peeled they are tossed in a delicious, thick dressing also known as New Orleans remoulade.
Shrimp Remoulade Sauce
New Orleans remoulade sauce for shrimp is a creamy, zesty mixture of mayonnaise, Creole mustard, chopped onion and fresh herbs such as parsley, tarragon, chervyl, or summer savory. This is further flavored by cayenne pepper, horseradish, lemon zest and juice and seasoned with salt and paprika
NOTE: Shrimp remoulade sauce is based on the classic French remoulade sauce for crab cakes and other foods, but has its own character that reflects the Creole cuisine flavors and love for cayenne heat.
Ingredients
Shrimp. Medium-large size shrimp work best for shrimp remoulade. They need to be in the shell, but deveined. Fresh are preferable to frozen, but you can certainly use frozen. If your shrimp have not beein deveined do so before poaching them.
For the poaching liquid: To flavor the liquid that cooks the raw shrimp we use kosher salt, lemons, bay leaves and cayenne pepper. Often times we use a combination of light lager and water for the actual liquid, but water only works perfectly and is the traditional way.
For the remoulade sauce: As described above under the definition - mayonnaise, yellow onion, lemon juice and zest, fresh herbs (parsely, tarragon, chervil, summer savory), prepared horseradish, cayenne pepper, paprika. If you don't have Creole mustard, regular whole-grain mustard and even Dijon will work.
Poaching Shrimp for Best Results
To poach shrimp you need to add them to very hot liquid and allow them to stay in it until just cooked through. They will become opaque, the shells will turn pink and they will be firm but tender.
- First prepare the poaching liquid by combining water (and perhaps part beer) with lemon slices, kosher salt, cayenne pepper and bay leaves in a stock pot (exact measurements are listed in the Recipe Card).
- Once the poaching liquid reaches a rolling boil over high heat turn off the heat and add the shrimp. After about 3 to 3 ½ minutes or when the shrimp have just cooked though remove them to an ice bath to interrupt the cooking process and cool down.
- Finally, peel the shrimp and either refrigerate them for later use or immediately toss them in remoulade sauce.
Presentation for Shrimp Remoulade
Shrimp remoulade is traditionally presented over a bed of lettuce - part leaves and part shredded. Iceberg lettuce or romaine lettuce hearts are crsip and crunchy and are the most suitable choices.
Sometimes thinly sliced celery can be used for crunch, especially if the intent is a shrimp remoulade salad.
Frequently Asked Questions
Even though this is not the traditional method, you could make it happen. Cook already peeled, seasoned shrimp in a skillet with olive oil over medium-heat until they are just cooked through - still tender with white to pink flesh. Then allow them to cool down and toss them in the remoulade sauce. Refrigerate for at least one hour before serving.
You certainly can. Be sure that they are chilled before you toss them in the remoulade sauce.
Storage
Store leftover shrimp remoulade in an airtight container in the refrigerator. It will be pleasant enough to enjoy the next day.
Other Shrimp Dishes You Might Enjoy
Clamato Spicy Shrimp Skillet | Shrimp Cream Sauce for Pasta, Steak or Seafood | Beer Shrimp Skillet | Smoked Shrimp | Beer Boiled Peel & Eat Shrimp | Seafood Boil in a Bag | Cajun Butter Seafood Boil Sauce
Recipe
Shrimp Remoulade (Classic Recipe)
Equipment
- 1 stock pot
- 1 large bowl with ice and water (for ice bath)
Ingredients
- 2 lbs medium shrimp in the shell
Poaching Liquid
- ⅓ cup kosher salt
- 6-8 bay leaves
- 2 lemons, sliced
- 1 tbsp cayenne pepper
Remoulade Sauce
- 1 cup mayonnaise
- ¼ cup yellow onion, grated or very finely chopped
- 2 tablespoon parsley (or tarragon, chervil, summer savory) finely chopped
- 2 tbsp whole-grain mustard or Creole mustard*
- 2 tablespoon prepared horseradish
- ¼ teaspoon cayenne pepper
- ¼ tsp paprika
- 1 large lemon, zest and juice of
- 1 teaspoon kosher salt
Instructions
Poach the Shrimp
- In the stock pot combine the salt, cayenne pepper, bay leaves, lemons and 1 gallon of water. Bring the rolling boil over high heat. Add the 2 lbs of shrimp and turn off the heat.
- Allow the shrimp to poach in the hot liquid until the flesh is opaque and whitish-pink and the shells pink. They should be just cooked through and tender before you scoop them out of the liquid.
- Place the poached shrimp in ice bath to cool down.
- Peel the shrimp.
Make the Remoulade Sauce
- In a bowl combine all the ingredients listed for the remoulade. Using a silicone or rubber spatula mix together.
- Pour the remoulade over the shrimp an toss (you may only need about 1 cup of the total 1.5 cups remoulade made).
- Prepare a platter with lettuce.
- Serve the shrimp remoulade over the lettuce. Garnish with fresh herbs.
Trenton
I used fresh shrimp and the poaching took about 3 minutes, they were slightly smaller than 21 count. Remoulade sauce is really good. Had a bit leftover, I can see it on a fish sandwich.