Shrimp Rémoulade

Shrimp Rémoulade, poached shrimp tossed in a spicy and creamy sauce, is a favorite Louisiana appetizer, especially for holidays.

What is Rémoulade Sauce? 

Rémoulade sauce is typically a spicy mixture of mayonnaise, mustard, paprika, Cajun seasonings, horseradish, garlic, some pickle or pickle juice, and bits of chopped vegetables such as peppers, onions, or shallots. It is fabulous for Po' Boy sandwiches, and fantastic for dipping fried pickle chips or fried green tomatoes.

Louisiana rémoulade sauce is a spiced up descendant of the French version, which is more like tartar sauce. I'm pretty sure there are as many variations of rémoulade sauce as there are classic restaurants in New Orleans. 

Shrimp rémoulade in Bibb lettuce leaves is the classic starter for a New Orleans-style dinner. 

This shrimp rémoulade is so good. I'm mad at myself for not having tried it sooner. 

You can make the sauce a couple of days in advance and toss it with the poached shrimp a few hours in advance of serving for your next dinner party, letting the flavors meld and giving you more time to prepare the rest of the meal. 

Chef-y Tip:

Be sure to buy shrimp with the shells and tails on. You won't need them for this recipe, but once you've removed them from the shrimp, toss them in a pan of water and simmer them for an hour or two. You will be rewarded with a cup or two of amazing shrimp broth that you can freeze and use for chowder later. 

Serve this starter with additional hot sauce for those who like more spice. Tabasco is a natural, but I'm also a big fan of a splash of Cholula with this shrimp. 

While this recipe is for an appetizer, in the summer, it also makes a delicious main course salad. 

Ingredients in this Rémoulade Sauce:

The ingredient list for this sauce is long, but it's worth it. This sauce includes mayonnaise, finely chopped celery and bell pepper, minced cornichons, green onions, lemon juice, horseradish, spicy Creole or brown mustard, ketchup, garlic, paprika, Worcestershire sauce, salt, pepper, and cayenne pepper, plus a little sprinkle of flat leaf parsley. 

To poach the shrimp, all you need is water, salt, and pepper. 

This month the Fish Friday Foodies, hosted by my friend Wendy of A Day in the Life on the Farm, is making seafood appetizers. I'm pretty excited to try all of the recipes!

• Deviled Crab by Palatable Pastime
• Grilled Stuffed Squid by Culinary Adventures with Camilla
• Oysters on the Half Shell by A Day in the Life on the Farm
• Shrimp Bites by Sid's Sea Palm Cooking
• Shrimp Rémoulade by Karen's Kitchen Stories 
• Sunshine Sauce Prawns On Cucumber Salad by Sneha's Recipe 

Shrimp Rémoulade Recipe

Yield: 4 servings

Author: Karen Kerr

Shrimp Rémoulade, poached shrimp tossed in a spicy and creamy sauce, is a favorite Louisiana appetizer, especially for holidays.

ingredients:

For the Shrimp

• 1 1/2 pounds of shrimp, peeled, deveined, and tails removed. 
• 3 cups cold water
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper

For the Rémoulade

• 2/3 cup mayonnaise
• 1/4 cup minced celery
• 1/4 cup minced green bell pepper
• 3 tablespoons minced cornichons
• 2 thinly sliced scallions
• 1 tablespoons fresh lemon juice
• 1 1/2 teaspoons prepared horseradish
• 1 teaspoon Creole or spicy brown mustard
• 1 teaspoon ketchup
• 1 garlic clove, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/2 head Bibb lettuce leaves, separated
• Lemon wedges
• Hot sauce
• Chopped flat leave parsley

instructions:

How to cook Shrimp Rémoulade Recipe

To Poach the Shrimp

1. Combine the shrimp, cold water, and salt in a heavy saucepan. 
2. Heat the mixture over medium heat until the water reaches 170 degrees, and the shrimp is starting to turn pink. 
3. Remove the pan from the heat and cover. Let the pot sit for about five minutes, until the shrimp is completely firm and pink. 
4. Rinse with cold water, pat dry, and sprinkle with the pepper. Refrigerate until ready to mix with the rémoulade sauce. 

To Make the Shrimp Rémoulade

1. Combine all of the rémoulade ingredients, up to the cayenne pepper, in a bowl. 
2. Fold the shrimp into the sauce, season with salt and pepper to taste and refrigerate for at least an hour. 
3. Place the shrimp mixture over the Bibb lettuce leaves and serve with lemon wedges, hot sauce, and parsley. 

https://www.karenskitchenstories.com/2019/06/shrimp-remoulade.html

Karen's Kitchen Stories

shrimp, appetizer, rémoulade, New Orleans

appetizer

American

Created using The Recipes Generator

Recipe adapted from Cook's Country Magazine, April/May 2017