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New Orleans shrimp remoulade

New Orleans shrimp remoulade

Gulf seafood is the backbone of our cuisine, and this recipe – courtesy of the New Orleans School of Cooking – is a classic. The combination of chilled shrimp and punchy remoulade makes for a palate-awakening start to a great meal. You’ll find the dish on restaurant menus throughout New Orleans, but when it comes to the best, there’s no better version than the one you make at home. This recipe creates two types of remoulade — you can make both for variety, or double one recipe and serve the one you like best!

Shrimp
2 lbs. medium shrimp, peeled and deveined
1 tsp. each ground red, white and black pepper
1/2 gallon water
3 tbsp. salt

Remoulade
1 cup olive oil
1/3 cup paprika
1 ½ tsp. salt
3 cups minced celery
1 cup vinegar
1 tbsp. ground black pepper
½ cup. white horseradish
2/3 cup minced parsley
1-1/3 cup Creole mustard
1/3 cup minced onion
¼ cup mayonnaise

White Remoulade
Juice of one lemon
5 tbsp. mayonnaise
1-2 tbsp. horsereadish (start 1 tbsp. and add more to taste)
2 tbsp. Creole mustard
Pinch of cayenne
1 tbsp. finely chopped parsley
1 tbsp. finely chopped green onions
Finely shredded lettuce

Directions
Bring the water, salt, and pepper to a boil in a medium stockpot over high heat. When the water reaches a full boil, add the shrimp and stir. Reduce heat to medium and cook for 2-3 minutes, stirring often, until the shrimp are pink and firm. (The water should not return to a boil.) Drain the shrimp, then cool the shrimp quickly by swirling them in a bowl filled with ice and a little water.

Remoulade: In a large mixing bowl, combine the olive oil, vinegar, mustard, paprika, pepper, salt, horseradish, and mayonnaise. Add the celery, parsley, and onion. Stir to combine.

White remoulade: All all ingredients in a large mixing bowl. Stir until combined.

Chill the remoulade and shrimp in the refrigerator until you are ready to serve.

When you are ready to serve, place the shrimp in a mixing bowl, add generous amounts of remoulade sauce and mix well. Serve on a bed of lettuce.

Lumped crabmeat may be substituted in place of shrimp for an equally delicious dish.

The best New Orleans souvenir? Take home a taste of New Orleans by learning the basics of Cajun/Creole cooking. Click to book a class at the New Orleans School of Cooking.

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