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: 6 servings
Calories: 438kcal
Equipment
- 1 stock pot
- 1 large bowl with ice and water (for ice bath)
Ingredients
- 2 lbs medium-large shrimp in the shell, deveined
Poaching Liquid
- ⅓ cup kosher salt
- 6-8 bay leaves
- 2 lemons, sliced
- 1 tbsp cayenne pepper
- 1 gallon water (or combination of water and lager)
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 to a 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 the ice bath to cool down or simply onto a baking sheet.
- 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 peeled shrimp an toss (you may only need about 1 cup of the total quantity).
- 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.
Medium to large shrimp are between 31 to 50 count per pound, about 40 is ideal. If the shrimp are not deveined, do so before you begin cooking.
If you are using frozen shrimp, first thaw them by rinsing with cold water. When you add them to the boiling poaching liquid do not turn off the heat. They will cook in about 3 to 4 minutes - monitor them closely and remove as soon as they are cooked through.
If you are poaching more shrimp than 2 pounds do so in intervals, bring the poaching liquid to rolling boil each time. Ultimately the timing of the doneness of the shrimp is for you to determine as smaller ones cook faster etc.
You could make the remoulade with precooked, peeled shrimp but they will not have the same texture as just poached shrimp.
Note that the New Orleans remoulade sauce as written above will yield about 1 ½ cups. You realistically need only about 1 cup for 2 pounds of poached shrimp. You can save the remainder refrigerated for later use - it makes a nice dip for fries or can be slathered on the bun of a fried fish sandwich.
Nutrition
Calories: 438kcal | Carbohydrates: 8g | Protein: 50g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 590mg | Sodium: 1830mg
