📝 About This Recipe
A cornerstone of New Orleans fine dining, this Shrimp Remoulade captures the soul of the French Quarter with its bold, piquant flavors and elegant presentation. Succulent, spice-poached shrimp are draped in a velvety, mustard-forward sauce that perfectly balances acidity, heat, and crunch. Whether served as a sophisticated appetizer or atop a bed of crisp lettuce, this dish is a masterclass in the complex layering of Creole spices and textures.
🥗 Ingredients
The Poached Shrimp
- 2 pounds Jumbo Shrimp (peeled and deveined, tails left on for presentation)
- 1/4 cup Crab or Shrimp Boil Spice Mix (such as Zatarain's or Old Bay)
- 1 Lemon (halved)
- 2 pieces Bay Leaves (dried)
The Remoulade Sauce
- 1/2 cup Creole Mustard (coarse-grained, such as Zatarain's)
- 1/4 cup Mayonnaise (high-quality, like Duke's or Hellmann's)
- 2 tablespoons Ketchup (for sweetness and color)
- 2 tablespoons Prepared Horseradish (drained)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Red Wine Vinegar
- 1 tablespoon Paprika (sweet or smoked depending on preference)
- 1/4 teaspoon Cayenne Pepper (adjust to heat preference)
- 1/4 cup Celery (very finely minced)
- 3 pieces Green Onions (white and green parts, finely chopped)
- 2 tablespoons Fresh Parsley (flat-leaf, finely chopped)
- 1 clove Garlic (minced into a paste)
Plating and Garnish
- 1 head Iceberg or Butter Lettuce (shredded or used as cups)
- 1 piece Lemon Wedges (for serving)
👨🍳 Instructions
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1
Prepare a large bowl of ice water and set it aside; this will be used to shock the shrimp and stop the cooking process immediately.
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2
In a large pot, bring 3 quarts of water to a rolling boil. Add the shrimp boil spice mix, the halved lemon (squeeze the juice in first), and bay leaves.
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3
Add the shrimp to the boiling water. Reduce heat to a simmer and cook for 2-3 minutes, or just until the shrimp turn pink and opaque. Do not overcook, or they will become rubbery.
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4
Drain the shrimp immediately and plunge them into the ice water bath. Once chilled through, drain again and pat the shrimp thoroughly dry with paper towels.
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5
In a medium mixing bowl, whisk together the Creole mustard, mayonnaise, ketchup, horseradish, lemon juice, and red wine vinegar until smooth.
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6
Stir in the paprika, cayenne pepper, and minced garlic. The sauce should take on a vibrant, reddish-orange hue.
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7
Fold in the finely minced celery, green onions, and parsley. These provide the essential 'crunch' and freshness characteristic of a true remoulade.
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8
Taste the sauce. If it needs more punch, add an extra teaspoon of horseradish or a pinch of salt.
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9
Place the chilled, dried shrimp in a large bowl and pour about 3/4 of the remoulade sauce over them. Toss gently to coat every shrimp evenly.
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10
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This 'marinating' time is crucial for the flavors to penetrate the shrimp.
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11
To serve, arrange a bed of shredded lettuce on chilled plates or in martini glasses.
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12
Divide the shrimp among the plates, drizzling any remaining sauce over the top. Garnish with a lemon wedge and an extra sprinkle of fresh parsley.
💡 Chef's Tips
For the best flavor, make the remoulade sauce a day in advance to let the spices fully bloom. Always pat your shrimp dry before mixing with the sauce; excess water will thin out the dressing and prevent it from clinging to the seafood. If you can't find Creole mustard, use a coarse-grained Dijon mustard and add a 1/2 teaspoon of celery seed. Use 'Jumbo' (16/20 count) shrimp for a more impressive presentation and better texture. Avoid the urge to use bottled lemon juice; the fresh citrus acidity is vital to cutting through the richness of the mustard and mayo.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a classic French 75 cocktail. Serve alongside warm, crusty French bread to soak up the extra piquant sauce. Arrange the shrimp in a chilled martini glass for a high-end 'Shrimp Cocktail' variation. This dish also makes an incredible filling for a 'Remoulade Po' Boy' sandwich on toasted bread. Serve as a first course before a heavier Cajun main like Chicken and Sausage Gumbo.