📝 About This Recipe
Transport your senses to the French Quarter with this quintessential Louisiana classic, featuring succulent chilled shrimp bathed in a bold, rust-colored Creole dressing. Unlike its pale French cousin, this version is defined by a punchy kick of grainy mustard, horseradish, and paprika that perfectly complements the sweetness of the seafood. It is an elegant, refreshing, and deeply flavorful appetizer that captures the soul of Southern coastal hospitality.
🥗 Ingredients
The Poached Shrimp
- 2 pounds Jumbo Shrimp (peeled, deveined, tails left on)
- 1 Lemon (halved)
- 2 tablespoons Old Bay Seasoning
- 2 pieces Bay Leaves
The Creole Remoulade Sauce
- 1 cup Mayonnaise (high-quality brand preferred)
- 1/2 cup Creole Mustard (Zatarain's or similar coarse-grain mustard)
- 2 tablespoons Prepared Horseradish (extra hot for more kick)
- 2 tablespoons Ketchup (adds color and a hint of sweetness)
- 1 tablespoon Paprika (sweet or smoked)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Worcestershire Sauce
- 1-2 teaspoons Hot Sauce (Louisiana style, like Crystal or Tabasco)
- 2 cloves Garlic (minced into a paste)
- 1/4 cup Celery (very finely minced)
- 2 tablespoons Green Onions (white and light green parts, minced)
Plating and Garnish
- 1 head Iceberg or Butter Lettuce (shredded or whole leaves for cups)
- 2 tablespoons Fresh Parsley (finely chopped)
- 4-6 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Fill a large pot with 3 quarts of water. Add the halved lemon (squeezing the juice in first), Old Bay seasoning, and bay leaves. Bring to a rolling boil.
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2
Add the shrimp to the boiling water. Turn off the heat immediately and let the shrimp poach for 2-3 minutes until they turn pink and opaque. Do not overcook!
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3
Prepare an ice bath in a large bowl. Use a slotted spoon to transfer the shrimp directly from the hot water into the ice bath to stop the cooking process.
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4
Once the shrimp are completely cold, drain them thoroughly and pat them dry with paper towels. Excess water will dilute the remoulade sauce.
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5
In a medium mixing bowl, whisk together the mayonnaise, Creole mustard, ketchup, and prepared horseradish until smooth.
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6
Stir in the paprika, lemon juice, Worcestershire sauce, hot sauce, and minced garlic paste until the sauce is a vibrant, uniform orange-red color.
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7
Fold in the finely minced celery and green onions. This adds the essential 'crunch' that defines a great remoulade.
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8
Taste the sauce. Adjust the heat with more hot sauce or the acidity with more lemon juice if desired. Cover and refrigerate for at least 30 minutes to let the flavors marry.
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9
In a large bowl, combine the chilled shrimp with about 3/4 of the remoulade sauce. Toss gently to ensure every shrimp is generously coated.
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10
To serve, place a bed of shredded lettuce or a whole butter lettuce leaf into individual chilled glass bowls or martini glasses.
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11
Mound the coated shrimp atop the lettuce. Drizzle the remaining sauce over the top for an extra-rich presentation.
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12
Garnish with a sprinkle of fresh parsley and a lemon wedge on the side. Serve immediately while cold.
💡 Chef's Tips
Always use 'Creole' mustard if possible; its coarse texture and vinegar bite are superior to standard yellow or Dijon for this specific dish. Dry your shrimp thoroughly after poaching; if they are wet, the sauce will slide right off and become watery. For the best flavor, make the remoulade sauce a day in advance to allow the garlic and spices to fully permeate the mayo base. If you want a more refined texture, you can pulse the celery and onions in a food processor, but be careful not to turn them into liquid. To save time, you can use high-quality pre-cooked chilled shrimp, but poaching them fresh with aromatics yields much better flavor.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sancerre or a dry Riesling to cut through the creamy sauce. Serve alongside warm, crusty French bread for mopping up any extra remoulade dressing. For a true NOLA experience, serve as a 'Remoulade Salad' over sliced ripe tomatoes and hard-boiled eggs. Offer an extra bottle of hot sauce on the table for those who want to dial up the heat. This also makes an incredible filling for a 'Remoulade Po-Boy' sandwich on a toasted baguette.