Classic French rémoulade is a mild white sauce, but the spicier New Orleans version is made with Creole mustard and horseradish. Elegant old restaurants in the French Quarter, such as Arnaud’s and Galatoire’s, serve the most delicious shrimp rémoulade in town. This creamier sauce is closer to the version served at Arnaud’s. It’s delicious over any seafood, as well as with cold meats and vegetables. Make the rémoulade the day before or very early on the day you plan to serve. Be sure to allow enough time to marinate the shrimp before serving.
INGREDIENTS:
Rémoulade Sauce
1 cup prepared mayonnaise
1/3 cup spicy dark mustard, preferably Creole mustard
3 tablespoons grated horseradish (not cream style)
1 tablespoon + 1 teaspoon paprika
3/4 teaspoon cayenne
1/2 teaspoon salt
4 green onions, finely chopped (white and tender green parts)
1/4 cup celery, finely chopped
1/4 cup fresh parsley, minced
Shrimp Salad
1 1/2 pounds cooked medium shrimp, peeled and deveined
4 cups finely shredded iceberg lettuce or Romaine lettuce
Finely chopped green onion, for garnish
Lemon wedges, for garnish
METHOD:
Prepare the Sauce Early in the Day:
In a medium-sized bowl, whisk together the mayonnaise, mustard, horseradish, paprika, cayenne, and cayenne until smooth. Stir in the green onions, celery, and parsley. Cover with plastic wrap and chill for at least 2 hours to allow the flavors to blend.
Prepare the Shrimp:
In a large bowl, toss the shrimp with enough sauce to coat. Cover the bowl with plastic wrap and chill for at least 3 hours or overnight.
To Assemble:
Divide the lettuce between four plates. Arrange the shrimp over the lettuce. Garnish with a sprinkling of green onions and lemon wedges, if desired, and serve with extra sauce on the side.
YIELD: Serves 4.
