Shrimp Remoulade Recipe
Danno
13 December 2005
Recipes
2,659 views
14 Comments
Print This Post
Email This Post
(1 votes, average: 5.00 out of 5)
Loading ...
Shrimp Remoulade (pronounced ruma-lahd) is a wonderful first coarse cold appetizer. Any good Remoulade sauce has a full flavored zip that really gets your taste buds jumping for the following courses.
Of course, the most important thing about this dish is the Shrimp. There is nothing worse than bland, overcooked Shrimp, so I’ve included my boiled cocktail shrimp recipe (which is actually more of a technique.)
As far as the best Shrimp Remoulade in New Orleans, I’ll leave that up to you and the comments section, as always, your comments welcomed and appreciated!
One Remoulade Sauce that I had in the city was at Arnaud’s, which is famous for it’s Remoulade variation, called Shrimp Arnaud. Personally, I think their sauce is too heavy on the horseradish, and I’m a guy that likes his horseradish. I prefer a balance of flavors, and all I took away from the Arnaud’s Sauce was nostril flare, but that’s just me.
There are two types of Remoulade sauces in Louisiana, and probably a million recipes for each. One is a white, mayonnaise and mustard based style, similar to the traditional French used for the Bistro classic Celeriac Remoulade.
The other is a red version, the version I prefer, and the one which is below. Make this sauce the day before serving to let the flavors get to know each other. I also like to bring the sauce to cool room temperature, which really brings out more flavor than when it’s right out of the refrigerator. The Recipe:
Remoulade Sauce Recipe
1 Large Rib Celery, Chopped
2 Green Onions, Chopped
1 Garlic Clove, Chopped
1 Tbsp Italian Parsley, Finely Chopped
2 Tbsp Creole Mustard
2 Tbsp Paprika
1/4 Cup Red Wine Vinegar
1 Tbsp Fresh Lemon Juice
1 tsp Worcestershire Sauce
1 Tbsp Prepared Horseradish
2 tsp Hot Sauce (I use Crystal)
2 Tbsp Ketchup
Kosher Salt & Black Pepper To Taste
1/2 tsp Cayenne or to taste
Combine the above ingredients in a food processor, process until smooth. With the motor still running, slowly drizzle in:
1 oz. Extra Virgin Olive Oil
1/4 Cup Vegetable Oil
The emulsion should be fairly thick. Adjust the seasonings and refrigerate overnight.
For the Shrimp, I used a 16/20 Count Shrimp. When cooking Cocktail Shrimp it’s important to leave the shells on, both for flavor and to prevent the shrimp from curling up too much. I don’t cook these long at all, it’s actually more of a steep. This is recipe is for a small portion:
Boiled Shrimp Recipe
1 tsp Mustard Seed
1 Tbsp Black Peppercorns
3 Tbsp Kosher Salt
1 Tbsp Cayenne
2 Fresh Bay Leaves
1 Rib Celery Chopped
1 tsp Whole Allspice
5 Whole Cloves
1/2 of 1 Lemon
6 Cups Water
Combine the ingredients in a large saucepan. Bring to a boil, reduce the heat and simmer partially covered for 20-30 minutes. Prepare an ice bath, call it 6 cups ice and 6 cups cold water. Return the liquid to a boil. Add:
12-16 Shrimp (16/20 Ct)
Turn off the heat. Wait 2 minutes (make sure the Shrimp are white all the way through), then remove them to the ice bath. When they’re completely cooled, remove the shell, keeping the tail intact, then devein.
Coat the shrimp in a small amount of the sauce and marinate for about 15-20 minutes.
To serve the Shrimp Remoulade, cover the base of 2 chilled appetizer or salad plates with shredded lettuce. Tastefully arrange the shrimp on top of the lettuce, 6 per plate, and garnish with green onions, thinly sliced on the bias.
Serves 2.
I really like the idea of the red remoulade sauce, will definately give it a go for Xmas. Just a query - how does it emulsify without an egg yolk? Will it separate if kept?
14 December 2005 at 6:24 pm