Shrimp Remoulade (Classic Recipe)
How to make classic shrimp remoulade with perfectly poached shrimp and a creamy, zippy, New Orleans remoulade sauce.
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Servings: 4 servings
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.
Notes
*Use whole grain mustard and prepared horseradish to taste, the recipe quantities are a recommendation. If you have Creole mustard you may entirely omit the prepared horseradish or add it minimally, to taste.
