Shrimp Remoulade

Shrimp can be really, really great or it can be less than wonderful.  I have eaten both kinds.  I have made both kinds.  I have actually made rubber shrimp...I am certain that they could have bounced they were so  rubbery.  That is definitely not the case with the Shrimp Remoulade that I recently made.

The shrimp preparation was different than what I had done in the past.  (After my rubber shrimp disaster I usually bowed to the Kitchen Gnome to cook the shrimp.)  I decided I would give it a worked!!  Awesome succulent, flavorful shrimp!!  I recommend that you give this preparation a try.

The remoulade sauce was delicious.  I wish I could have thought of something else to use it with as I had extra and hated to let it go to waste.  Alas, I could not.

The group gave this appetizer a big thumbs up!!

Shrimp Remoulade
adapted from The Best of Fine Cooking, Dinner Parties, Spring 2008

Yield:  8 as appetizer
1 1/3 cups sauce

Remoulade Sauce
1 Tbs white-wine vinegar
1 Tbs prepared yellow mustard
2 Tbs Creole mustard (Country-style Dijon mustard may be substituted.)
2 tsp tomato paste
1 small clove garlic
Dash of Tabasco sauce
1/2 tsp fresh lemon juice
1 large egg
1/4 tsp paprika
1/2 cup vegetable oil
3 Tbs. chopped scallions (white and pale green parts from 2 scallions)
3 Tbs chopped celery
2 Tbs chopped fresh flat-leaf parsley
Kosher salt

For the shrimp
1/3 cup kosher salt (in two parts)
1 Tbs cayenne
2 Tbs whole black peppercorns
2 lemons, cut in quarters
1 large clove garlic
4 bay leaves
1 medium onion, diced
1 1/2 lb large (21-25 per pound) shrimp, peeled and deveined, tails left on

Make the sauce:  In a food processor, combine the vinegar, mustards, tomato paste, garlic, Tabasco, lemon juice, egg, and paprika.  Pulse to mix.  With the processor running, slowly add the oil in a steady stream.  Add the scallions, celery, parsley, and salt to taste; pulse briefly to combine.  Overprocessing may cause separation.  Chill

Prepare the shrimp:  In a 6 to 8 quart pan, combine 1 gallon water with 1/4 cup salt, the cayenne, peppercorns, lemon, garlic, bay leaves, and onion.  Bring to a boil and then simmer for 15 minutes.  Add the shrimp and cook until they're pink and just barely opaque through the center, about 3 minutes.  Pull the shrimp from the boil and put them in a large bowl.  Cover with ice and then add 2 cups of the boil liquid to the iced shrimp.  Soak for 5 minutes. Add the remaining salt.  When the shrimp are well chilled, drain.

Arrange shrimp on a platter with the remoulade sauce.
To serve as a plated appetizer, dip each shrimp in the remoulade sauce to coat and arrange on a bed of leafy lettuce that has been cut into strips.



  1. It looks great! Remoulade is delicious in a celery root salad:)

  2. I love remoulade, especially the Cajun/Creole remoulade that you've made here. I find so many people have never tasted this version of remoulade and yours is perfect with the Cajun mustard, which unfortunately can be hard to find in my part of the world.

    Gorgeous photos too. I could eat the screen.

  3. Both sound delicious and I'll file the shrimp cooking method away. I like remoulade as a salad dressing.

  4. I give this shrimp a big thumbs up as well.

  5. Why don't you put your address out there for all of us who are salivating at the screen? I'd bring the wine AND clean up the kitchen.


  6. What a delicious shrimp and remoulade sauce Katie! I've made some rubbery shrimp in my time too - I never tried this method for cooking them. I bet it gives them a nice flavor.

  7. Wow, great photos, Kate. I love boiled shrimp with a great sauce like this one. I'll bet it would be good with cold asparagus or sliced tomatoes.

  8. Yum! I have never made remoulade before but this looks delicious! Thanks for sharing!

  9. My mother used to make this every Christmas. I posted her recipe a while back. She put the shrimp IN the sauce and refrigerated overnight. No tomato sauce in hers but she did add hard boiled eggs chopped up. I'll try your version next time I make it...I like the idea of keeping the shrimp separate.

  10. This shrimp looks fantastic!

    My sisters and I just started our first themed blog hop over at every Sunday!. This weeks theme is appetizers. We would love for you to come over and share these or any of your favorite appetizer recipes with our blog readers. Have a great weekend.


  11. Thank you for posting this recipe on Everyday Sisters Sharing Sundays - Appetizers!! This weeks theme is CHICKEN. Please come back and post some of your favorite chicken recipes to share with our followers. We hope to see you there!



Post a Comment

Popular Posts