Shrimp Remoulade

Shrimp Remoulade is a cold shrimp appetizer made with poached shrimp tossed in a zesty, creamy remoulade sauce and served over crisp lettuce. It’s a classic New Orleans Creole dish that is perfect for making ahead.

Course Appetizer

Cuisine Creole, New Orleans

Prep Time 10

Cook Time 20

Chill Time 2

Total Time 2 30

Servings servings

Calories 207kcal

Author Lauren LeBlanc

Equipment

Large pot

Ingredients

Remoulade Sauce

⅓ cup mayonnaise
2 tablespoons Creole mustard or whole grain Dijon mustard
1 tablespoon ketchup
½ stalk celery
1 green onion
1 teaspoon finely chopped parsley
1 teaspoon white vinegar
1 teaspoon worcestershire sauce
2 cloves garlic
½ teaspoon prepared horseradish
½ teaspoon cajun seasoning
¼ teaspoon black pepper
¼ teaspoon paprika
pinch cayenne pepper

Poaching Liquid and Shrimp

2 lemons
4 cloves garlic
12 cups water 3 quarts
4 bay leaves
1 bunch parsley stems
1 teaspoon peppercorns
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
¼ cup kosher salt
½ teaspoon red pepper flakes
2 pounds large shrimp shell on (31-35 size)

For Serving

1 head iceberg lettuce

Instructions

PREP: Finely chop celery, green onion, and parsley. Mince 2 cloves garlic for remoulade, and smash and peel 4 cloves garlic for the poaching liquid. Cut lemons into quarters. Optional: Finely shred lettuce now or prep just before serving.
½ stalk celery, 1 green onion, 1 teaspoon finely chopped parsley, 2 cloves garlic, 4 cloves garlic, 2 lemons
MIX: Combine mayo, creole mustard, ketchup, celery, green onion, parsley, white vinegar, Worcestershire sauce, garlic, horseradish, cajun seasoning, black pepper, paprika, and cayenne pepper to a bowl and mix well. Refrigerator for at least 2 hours, preferably overnight.
⅓ cup mayonnaise, 2 tablespoons Creole mustard, 1 tablespoon ketchup, ½ stalk celery, 1 green onion, 1 teaspoon finely chopped parsley, 1 teaspoon white vinegar, 1 teaspoon worcestershire sauce, 2 cloves garlic, ½ teaspoon prepared horseradish, ½ teaspoon cajun seasoning, ¼ teaspoon black pepper, ¼ teaspoon paprika, pinch cayenne pepper
POACH: Add the water to a stock pot. Squeeze in the lemon juice and drop in the quarters. Stir in garlic, bay leaves, parsley stems, spices, and salt. Bring to a boil and cook for 10 minutes. Add shrimp, stir, turn off heat, and soak for 10 minutes. Transfer shrimp to an ice bath for 10 minutes to cool. Drain and store until ready to use.
12 cups water, 4 bay leaves, 1 bunch parsley stems, 1 teaspoon peppercorns, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, ¼ cup kosher salt, ½ teaspoon red pepper flakes, 2 pounds large shrimp
ASSEMBLE: At least 2 hours before serving, peel and devein shrimp. Drain shrimp well and toss with the remoulade. Refrigerate until just before serving. To serve, layer shredded lettuce on a platter, and top with coated shrimp.
1 head iceberg lettuce

Notes

Substitute Creole mustard for whole grain Dijon mustard.
Substitute cajun seasoning for Creole seasoning.
Substitute white vinegar for red wine vinegar.
If using unpeeled, head-on shrimp, you will need about 3 pounds.
This dish is best made ahead of time: Make the sauce 1-2 days ahead of time, and poach the shrimp the day before. Chill shrimp in their shells overnight, then peel and toss with sauce. Chill again for a few hours until ready to serve.
Store leftovers in the refrigerator for 1-2 days.

Nutrition