Shrimp Rémoulade

Shrimp Rémoulade

The original New Orleans rémoulade
sauce is an assertive
vinaigrette, meant to be served
over cold, boiled shrimp on a bed
of sliced romaine lettuce. Over
the years, egg yolks were added to
the vinaigrette, converting it to a
spicy mayonnaise often paired
with fried shrimp. Another version
added quantities of ketchup to the
vinaigrette, making it a sweet and
sour tomato-based French dressing.
The original version is still the
best and it goes well with boiled
or fried shrimp and crawfish or
fried oysters.

C H E F N O T E S
The shrimps are cooked with
their shells left on to add more
flavor. This sauce works well with
boiled or fried crawfish tails as
well as with boiled blue crabs or
fried soft-shell crabs. If preparing
the mayonnaise version of the
sauce, add egg yolks, prepared
horseradish, and Worcestershire
sauce. For the French dressing
version, add ketchup, prepared
horseradish, shallots, and garlic.

BOILED SHRIMP
4 quarts [4 L] cold water
2 tablespoons [30 mL] liquid crab boil, such as Zatarain’s or other
Creole brand
1 cup [240 mL] salt
2 large lemons, cut in half, juiced, and added to the pot with the
squeezed lemons
1 head of garlic, cut in half across the cloves
2 stalks celery, bruised with the back of a cleaver
6 drops Tabasco
2 pounds [900 g] large shrimp, deveined, shells and tails left on

RÉMOULADE SAUCE: MAKES 21 ⁄ 2 TO 3 C U P S [ 6 0 0 TO 7 2 0 m L ]
1 bunch scallions, chopped
2 small stalks celery with greens, peeled and diced fine
2 sprigs of parsley, chopped
1⁄4 cup [60 mL] hot Creole mustard
1⁄4 cup [60 mL] paprika
11⁄4 teaspoons [6 mL] salt
1⁄2 teaspoon [3 mL] black pepper
1 teaspoon [5 mL] cayenne
6 tablespoons [90 mL] red wine or tarragon vinegar
11⁄2 tablespoons [25 mL] fresh lemon juice
1 cup [240 mL] olive oil
2 shallots, finely minced
1 tablespoon [15 mL] celery, minced
1 tablespoon [15 mL] parsley, minced
2 cups [480 mL] shredded romaine or iceberg lettuce

A D V A N C E P R E P A R A T I O N
1. To the water add all of the ingredients, except the shrimp, in
a heavy 8- to 10-quart [8- to 10-L] stockpot and bring to a
slow boil.

2. Boil the mixture for 10 minutes, then add the shrimp. Stir
well. When the pot returns to a boil, cook for 3 to 5 minutes,
or until the shrimp just become opaque and pink. They will
continue to cook while cooling off.
3. Pour the shrimp into a colander to drain, then quickly spread
them out on a sheet pan and quickly cool to room temperature.
Refrigerate, covered, to chill thoroughly. (The shrimp
should be prepared several hours in advance of service.)

P R E P A R A T I O N O F T H E R É M O U L A D E S A U C E
4. Put the scallions, celery, parsley, mustard, paprika, salt, pepper,
cayenne, vinegar, and lemon juice in a food processor
and pulse to purée.
5. Slowly add the olive oil while processing to emulsify the sauce.
Remove the sauce from the workbowl and stir in the minced
shallots, celery, and parsley. Chill for at least 3 hours. (The
sauce can be made 1 day in advance.)

S E R V I C E
6. Remove the shells from the chilled shrimp. Place about
1⁄4 cup [60 mL] of shredded lettuce in the center of a chilled
plate. Arrange 4 to 5 chilled shrimp on the lettuce.
7. Spoon 1⁄3 cup [80 mL] of rémoulade sauce over the shrimp,
covering completely. Serve very cold.