Bright, tangy, and full of New Orleans flair, Shrimp Rémoulade is a timeless French Quarter favorite. This version, inspired by the elegant kitchens of Arnaud’s and Galatoire’s, features a creamy, spicy Creole-style rémoulade made with mustard, horseradish, and paprika. The sauce is rich and complex—perfect for tossing with tender shrimp and serving over crisp lettuce for a cool, refreshing appetizer or light entrée. Make the sauce ahead so the flavors can meld, and let the shrimp marinate for a few hours before serving for the most authentic flavor.
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:
In a medium bowl, whisk together the mayonnaise, mustard, horseradish, paprika, cayenne, and salt until smooth. Stir in the green onions, celery, and parsley. Cover and refrigerate for at least 2 hours—or preferably overnight—to let the flavors develop.
In a large bowl, toss the shrimp with enough rémoulade sauce to coat generously. Cover and chill for at least 3 hours, or overnight. Reserve any extra sauce for serving.
Divide the shredded lettuce among four plates. Spoon the shrimp mixture over the top, allowing some of the sauce to drizzle over the greens. Garnish with chopped green onions and lemon wedges. Serve immediately with additional rémoulade on the side.
SERVING SUGGESTIONS:
- Serve as a first course for a New Orleans–style dinner or as a light main course with warm French bread.
- For a modern twist, spoon the shrimp over avocado halves or in butter lettuce cups.
- The rémoulade sauce is also excellent with crab cakes, cold poached fish, or roasted vegetables.
YIELD: Serves 4.
