Spicy New Orleans Shrimp Remoulade (Classic Appetizer)
Shrimp Remoulade (pronounced ruma-lahd) is a quintessential New Orleans dish composed of cold boiled shrimp with a spicy mustard-based dressing.
Ingredients
Shrimp
- 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
Remoulade 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
Instructions
Shrimp
- Remove shrimp heads and shells, leaving tails intact; 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 towels; refrigerate until ready to use. (See Tip 3)
Remoulade Sauce
- Combine all ingredients in a food processor bowl fitted with a steel blade. Process for 30 seconds or until well combined and vegetables are nicely minced. Store covered in a non-reactive bowl in the refrigerator. Yield: 3 cups. (See Tip 4)
Assembly
- 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 the rim of the glass. May be made 1 hour before serving up to this point. Add Remoulade Sauce to the bed of lettuce. Alternatively, arrange shrimp on a bed of lettuce and spoon Remoulade Sauce over shrimp for a salad. Serves 6.
Tips/Notes
- 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 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.
Nutrition
Calories: 434kcalCarbohydrates: 11gProtein: 32gFat: 29gSaturated Fat: 22gCholesterol: 381mgSodium: 2953mgPotassium: 342mgFiber: 1gSugar: 4gVitamin A: 245IUVitamin C: 26.6mgCalcium: 260mgIron: 3.9mg
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