New Orleans Shrimp Remoulade
Shrimp Remoulade (pronounced ruma-lahd) is a quintessential New Orleans dish composed of cold boiled shrimp with a spicy mustard-based dressing.
- 2 pounds large head-on shrimp (10 to 15 count or 16 to 20 count) (See Tip 1)
- 1 ½ quarts water
- 1 onion, peeled and cut in half
- 1 stalk celery
- 1 lemon, cut in half
- 1 Tablespoon Kosher salt
- 1 Tablespoon Worcestershire sauce
- ¼ teaspoon paprika
- ¼ teaspoon Tabasco or hot sauce
- ¾ cup vegetable oil
- ¼ cup fresh lemon juice
- ½ cup chopped onion
- ½ cup chopped green onions, white and green part
- ¼ cup chopped celery
- 6 cloves garlic minced
- 2 Tablespoons prepared horseradish (See Tip 2)
- 3 Tablespoons Creole whole-grain mustard
- 3 Tablespoons prepared yellow mustard
- 3 Tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon freshly ground black pepper
Remove shrimp heads and shells, leaving tails in-tact; devein. Bring water and seasonings to a boil; reduce heat and simmer for 15 minutes to meld the flavors. Return water to a boil. Add shrimp and return to a boil for 2 minutes. Drain, rinse in cold water, and pour into ice water to cool completely. Rinse well with cold water and drain. Pat shrimp dry with paper towel; refrigerate until ready to use. (See Tip 3)
To assemble, line a large red wine goblet with romaine lettuce. Place 6 to 8 shrimp around the rim of the glass (depending on the size of the shrimp), with the tails to the outside. Place a slice of lemon on rim of glass. May be made 1 hour before serving up to this point. Add Remoulade Sauce to bed of lettuce. Alternatively, arrange shrimp on bed of lettuce and spoon Remoulade Sauce over shrimp for a salad. Serves 6.
- I always use fresh head-on shrimp because I feel that these are the freshest. When I clean the shrimp, I leave the tails on for both appearance and ease of grasping the shrimp. You could also use thawed frozen shrimp here for a salad with the shrimp placed on a bed of lettuce and the Remoulade sauce spooned over the shrimp.
- Use prepared horseradish, not horseradish sauce. You might think that they are the same, but they're not. Horseradish sauce includes prepared horseradish but combines it with different ingredients to produce a much milder and creamier sauce.
- The shrimp can be prepared in advance and refrigerated until you are ready to serve this amazing appetizer.
- The remoulade sauce should be prepared in advance and refrigerated to allow the flavors to meld.
Calories: 434kcal | Carbohydrates: 11g | Protein: 32g | Fat: 29g | Saturated Fat: 22g | Cholesterol: 381mg | Sodium: 2953mg | Potassium: 342mg | Fiber: 1g | Sugar: 4g | Vitamin A: 245IU | Vitamin C: 26.6mg | Calcium: 260mg | Iron: 3.9mg