Shrimp Remoulade


Shrimp Remoulade



I like to boil the shrimp ahead, even a day or two, so that I’m not peeling shrimp just before my guests arrive. Then, an hour or two before serving, I’ll peel and marinate them with the remoulade sauce.

For the boiled shrimp:
½ cup kosher salt
¼ cup sweet paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
¼ cup fresh lemon juice
4 bay leaves
1 small onion, sliced ¼ inch thick
1 head of garlic, halved crosswise
1 sprig fresh thyme
1 tablespoon whole black peppercorns
1 tablespoon ground coriander
24 jumbo shrimp, unpeeled

For the remoulade sauce:
1 cup mayonnaise
¼ cup Dijon mustard
2 tablespoons prepared horseradish
2 tablespoons parsley, chopped
1 small shallot, minced
1 clove garlic, minced
1 tablespoon white wine vinegar
1 teaspoon fresh lemon juice
1 teaspoon hot sauce
½ teaspoon sweet paprika
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
6 cups baby arugula leaves or mâche

1. For the boiled shrimp, put the salt, sweet paprika, cayenne, garlic powder, lemon juice, bay leaves, onions, garlic, thyme, peppercorns, and coriander into a large pot. Add 1 gallon cold water and boil over high heat for 10 minutes. Add the shrimp, reduce the heat to moderate, and simmer for 5 minutes. Remove the pot from heat and let the shrimp finish cooking of the heat, until they are just cooked through, 5-7 minutes more.
2. Drain the shrimp and plunge them into a large bowl of ice water to stop them from cooking. Drain the shrimp once they are cool. Reserve for up to a day or two in the refrigerator. About 2 hours before serving, peel the shrimp and devein them.
3. For the remoulade sauce, combine the mayonnaise, mustard, horseradish, parsley, shallots, garlic, vinegar, lemon juice, hot sauce, sweet paprika, cayenne, garlic powder, and salt in a large bowl and stir well. Set aside.
4. Toss the shrimp in the remoulade sauce. Cover the bowl and let the shrimp marinade in the refrigerator for 1-2 hours. Serve the shrimp with the greens.

—From My New Orleans: The Cookbook by John Besh / Andrews McMeel Publishing