📝 About This Recipe
Transport your senses to the French Quarter with this quintessential Creole classic, featuring succulent chilled shrimp bathed in a bold, rust-colored remoulade sauce. Unlike its French cousin, this New Orleans version is punchy and vibrant, fueled by spicy brown mustard, horseradish, and a touch of paprika. It is the ultimate refreshing appetizer that balances heat, acidity, and the sweetness of the sea, making it a timeless staple of Louisiana's legendary culinary heritage.
🥗 Ingredients
The Shrimp and Poaching Liquid
- 2 pounds Large Shrimp (peeled and deveined, tails left on or off per preference)
- 1 Lemon (halved)
- 2 pieces Bay Leaves
- 1 tablespoon Liquid Crab Boil (such as Zatarain's)
The Creole Remoulade Sauce
- 1/2 cup Creole Mustard (Zatarain's or another grainy brown mustard)
- 1/4 cup Mayonnaise (high-quality brand like Hellman's or Duke's)
- 2 tablespoons Ketchup
- 2 tablespoons Prepared Horseradish (not horseradish sauce)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1/4 cup Celery (very finely minced)
- 1/4 cup Green Onions (white and light green parts, finely sliced)
- 2 tablespoons Fresh Parsley (finely chopped)
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper (adjust for desired heat)
- 1 teaspoon Worcestershire Sauce
For Serving
- 1 head Iceberg Lettuce (shredded or cut into wedges)
- 1 Lemon Wedges (for garnish)
👨🍳 Instructions
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1
Fill a large pot with 3 quarts of water. Add the halved lemon, bay leaves, and liquid crab boil. Bring the mixture to a rolling boil over high heat.
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2
Once boiling, add the shrimp to the pot. Cook for just 2 to 3 minutes until the shrimp are pink, opaque, and have curled into a 'C' shape. Do not overcook or they will become rubbery.
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3
While the shrimp cook, prepare a large bowl filled with ice and water. Use a slotted spoon to immediately transfer the cooked shrimp into the ice bath to stop the cooking process.
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4
Once the shrimp are completely chilled, drain them thoroughly and pat them dry with paper towels. Set aside in the refrigerator.
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5
In a medium mixing bowl, combine the Creole mustard, mayonnaise, and ketchup. Whisk until smooth and well blended.
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6
Add the prepared horseradish, lemon juice, Worcestershire sauce, smoked paprika, and cayenne pepper to the bowl. Whisk again to incorporate the spices.
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7
Fold in the finely minced celery, green onions, fresh parsley, and garlic paste. Stir until the vegetables are evenly distributed throughout the sauce.
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8
Cover the remoulade sauce and refrigerate for at least 1 hour. This allows the flavors to meld and the heat from the mustard and horseradish to develop.
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9
When ready to serve, place the chilled shrimp in a large bowl. Pour about three-quarters of the sauce over the shrimp and toss gently to coat every piece.
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10
Arrange a bed of shredded iceberg lettuce on individual chilled plates or one large platter.
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11
Mound the dressed shrimp over the lettuce. Drizzle the remaining sauce over the top for an extra burst of flavor.
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12
Garnish with fresh lemon wedges and an extra sprinkle of parsley or green onions for a professional finish.
💡 Chef's Tips
Always use cold shrimp; chilling both the shrimp and the sauce is essential for the authentic texture. If you can't find Creole mustard, use a coarse-ground Dijon and add an extra pinch of celery seed and black pepper. For the best flavor, make the sauce a day in advance to let the spices fully bloom. Ensure the shrimp are very dry before tossing with the sauce, otherwise, the dressing will become watery and won't cling to the shrimp. Adjust the horseradish and cayenne carefully; Creole remoulade should have a 'kick' but not overwhelm the sweetness of the shrimp.
🍽️ Serving Suggestions
Serve as a classic appetizer in a chilled martini glass for an elegant presentation. Pair with a crisp, acidic white wine like a Sauvignon Blanc or a dry Chenin Blanc to cut through the spice. Serve alongside warm, crusty French bread to soak up the extra zesty sauce. For a main course, serve the shrimp remoulade over fried green tomatoes or a bed of mixed field greens. A cold local lager or pilsner also makes a fantastic, refreshing pairing for this spicy dish.