Shrimp Remoulade recipe

There are certain dishes that instantly transport you to a place, a time, a feeling. For me, Shrimp Remoulade is one of those culinary time machines. The first time I tasted it was during a sweltering summer trip to New Orleans. We were wandering through the French Quarter, the air thick with humidity and the sounds of jazz spilling from open doorways. Seeking refuge from the heat, we ducked into a charming little eatery, and on a whim, I ordered the Shrimp Remoulade. What arrived was a revelation. Cool, plump shrimp, bathed in a creamy, tangy, and ever-so-slightly spicy sauce, served over crisp lettuce. It was sunshine on a plate, a perfect antidote to the Louisiana heat, and an explosion of flavor that danced on my tongue. From that moment on, I was hooked. I’ve experimented with countless versions since, trying to capture that authentic New Orleans magic in my own kitchen. And while nothing quite compares to enjoying it in the heart of the French Quarter, this recipe comes incredibly close, and it’s become a beloved staple in my home, especially during warmer months. My family raves about it – the kids love the shrimp, and my husband is obsessed with the complex, flavorful remoulade sauce. It’s a dish that’s both elegant and approachable, perfect for a light lunch, a sophisticated appetizer, or even a refreshing summer dinner. Let me share my version of this New Orleans classic with you, and let’s bring a little bit of that Big Easy spirit into your kitchen!

Ingredients: Building Blocks of Authentic Shrimp Remoulade

The magic of Shrimp Remoulade lies in the harmonious blend of fresh, high-quality ingredients. Each component plays a crucial role in creating the signature flavors and textures of this iconic dish. Here’s a detailed breakdown of what you’ll need, ensuring you have everything on hand to craft a truly memorable Shrimp Remoulade:

For the Shrimp:

• 1 pound large shrimp (21-25 count), peeled and deveined: Fresh, high-quality shrimp are paramount. Look for firm, plump shrimp with a clean, ocean-fresh scent. You can use frozen shrimp, but ensure they are fully thawed and patted dry before cooking. Large shrimp are ideal for Remoulade as they offer a satisfying bite.
• Water for boiling: Enough water to fully submerge the shrimp during boiling.
• Salt: For seasoning the boiling water and enhancing the shrimp’s natural flavor.
• Lemon wedges (optional): To add a touch of brightness to the boiling water and for serving.
• Ice bath: A bowl of ice water to immediately stop the cooking process and keep the shrimp perfectly tender.

For the Remoulade Sauce:

• 1 cup mayonnaise: Use a good quality, full-fat mayonnaise for the best flavor and creamy texture. Duke’s or Hellmann’s are popular choices.
• ¼ cup Creole mustard: Creole mustard is a key ingredient in authentic Remoulade. It’s coarser and spicier than Dijon mustard, with a distinct flavor profile. If you can’t find Creole mustard, you can substitute with Dijon mustard, but the flavor will be slightly different.
• ¼ cup finely chopped celery: Celery adds a refreshing crunch and subtle savory notes to the sauce. Ensure it’s finely chopped for even distribution.
• ¼ cup finely chopped green onions (scallions), white and green parts: Green onions contribute a mild oniony bite and fresh, grassy flavor.
• ¼ cup finely chopped fresh parsley: Fresh parsley brings a vibrant herbaceousness and bright green color to the Remoulade. Flat-leaf parsley (Italian parsley) is preferred for its stronger flavor.
• 2 tablespoons capers, drained and rinsed: Capers provide a salty, briny, and slightly tangy element that cuts through the richness of the mayonnaise and adds complexity.
• 2 tablespoons prepared horseradish, drained: Horseradish delivers a pungent, spicy kick that is essential to Remoulade’s signature flavor. Use prepared horseradish that is packed in vinegar, and drain it well before adding to the sauce.
• 2 tablespoons lemon juice, freshly squeezed: Fresh lemon juice adds acidity and brightness, balancing the richness of the mayonnaise and enhancing the other flavors.
• 1-2 tablespoons hot sauce (such as Tabasco or Louisiana Hot Sauce), or to taste: Hot sauce provides the heat in Remoulade. The amount can be adjusted to your spice preference. Start with 1 tablespoon and add more to taste. Louisiana-style hot sauces are traditionally used.
• 1 tablespoon Worcestershire sauce: Worcestershire sauce adds a savory, umami depth to the Remoulade, contributing to its complexity.
• 1 teaspoon paprika (sweet or smoked): Paprika adds a subtle smoky or sweet note (depending on the type used) and contributes to the sauce’s characteristic color. Smoked paprika will add a deeper, more robust flavor.
• ½ teaspoon garlic powder: Garlic powder provides a gentle garlic flavor that complements the other ingredients without being overpowering.
• ½ teaspoon onion powder: Onion powder adds a subtle oniony base note that enhances the overall flavor profile.
• ¼ teaspoon cayenne pepper (optional, for extra heat): If you want an extra layer of heat, a pinch of cayenne pepper can be added. Adjust to your spice preference.
• Salt and freshly ground black pepper to taste: Seasoning is crucial. Taste and adjust salt and pepper to your liking to bring all the flavors together.

For Serving (Optional but Recommended):

• Lettuce leaves (such as romaine, butter, or Bibb): Crisp lettuce leaves provide a refreshing bed for the Shrimp Remoulade and add a textural contrast.
• Lemon wedges: For squeezing over the Shrimp Remoulade just before serving, enhancing the brightness.
• Crackers or crusty bread: For serving alongside and scooping up the delicious Remoulade sauce.
• Hard-boiled eggs, quartered (optional): Hard-boiled eggs are a classic accompaniment to Shrimp Remoulade, adding protein and visual appeal.
• Olives (such as Kalamata or green olives), optional: Olives can add a salty, briny element and visual garnish.
• Cherry tomatoes, optional: Cherry tomatoes offer a burst of freshness and color.

Step-by-Step Instructions: Crafting Perfect Shrimp Remoulade

Creating Shrimp Remoulade is a straightforward process, but attention to detail at each step will ensure a truly exceptional result. Follow these instructions to make your own restaurant-quality Shrimp Remoulade at home:

Part 1: Cooking the Shrimp:

1. Prepare the boiling water: Fill a large pot with water, enough to fully submerge the shrimp. Add a generous pinch of salt (about 1 tablespoon per gallon of water) and bring to a rolling boil over high heat. You can add lemon wedges to the water for extra flavor if desired.
2. Cook the shrimp: Once the water is boiling vigorously, add the peeled and deveined shrimp. Reduce the heat slightly to maintain a gentle boil. Cook the shrimp for 2-3 minutes, or until they turn pink and opaque and are just cooked through. Avoid overcooking, as this will make the shrimp rubbery. The cooking time will depend on the size of the shrimp; smaller shrimp will cook faster.
3. Prepare an ice bath: While the shrimp are cooking, prepare an ice bath by filling a large bowl with ice and cold water.
4. Shock the shrimp: As soon as the shrimp are cooked, immediately remove them from the boiling water using a slotted spoon or strainer and plunge them directly into the ice bath. This rapid cooling process, known as “shocking,” stops the cooking process instantly and keeps the shrimp tender and prevents them from overcooking.
5. Chill the shrimp: Let the shrimp sit in the ice bath for about 5-10 minutes, or until they are completely cooled. This will also make them easier to handle.
6. Drain and pat dry: Drain the shrimp from the ice bath and pat them thoroughly dry with paper towels. Excess moisture will dilute the Remoulade sauce.
7. Chill the shrimp further (optional but recommended): For the best flavor and texture, especially if you are making the Remoulade sauce ahead of time, place the cooked and dried shrimp in an airtight container and refrigerate for at least 30 minutes or up to a few hours. This allows them to chill completely and firm up.

Part 2: Making the Remoulade Sauce:

1. Combine wet ingredients: In a medium-sized bowl, whisk together the mayonnaise, Creole mustard, lemon juice, hot sauce, and Worcestershire sauce until well combined.
2. Add dry ingredients and seasonings: Add the finely chopped celery, green onions, parsley, capers, horseradish, paprika, garlic powder, onion powder, and cayenne pepper (if using).
3. Mix thoroughly: Stir all the ingredients together until they are evenly incorporated and the sauce is well mixed.
4. Season to taste: Taste the Remoulade sauce and season with salt and freshly ground black pepper to your liking. Adjust the amount of hot sauce, lemon juice, or horseradish to achieve your desired flavor profile. Remember that the flavors will meld and deepen as the sauce sits.
5. Chill the sauce: Cover the bowl tightly with plastic wrap and refrigerate the Remoulade sauce for at least 30 minutes, or preferably 1-2 hours, to allow the flavors to meld and develop. Chilling also helps the sauce thicken slightly. The sauce can be made up to 2-3 days in advance and stored in the refrigerator.

Part 3: Assembling and Serving Shrimp Remoulade:

1. Prepare serving plates or platter: Arrange lettuce leaves on individual plates or a serving platter.
2. Combine shrimp and sauce: In a clean bowl, gently toss the chilled cooked shrimp with the chilled Remoulade sauce until the shrimp are evenly coated. You can adjust the amount of sauce to your preference. Some people prefer a lightly coated shrimp, while others prefer a more generously sauced version.
3. Arrange on lettuce: Spoon the Shrimp Remoulade mixture over the prepared lettuce leaves.
4. Garnish (optional): Garnish with lemon wedges, hard-boiled egg quarters, olives, cherry tomatoes, or extra chopped parsley, if desired.
5. Serve chilled: Serve Shrimp Remoulade immediately, or very soon after assembling, while it is still chilled and refreshing. Offer crackers or crusty bread alongside for serving.

Nutrition Facts: A Light and Flavorful Indulgence

Shrimp Remoulade, while rich in flavor, can be a relatively light and nutritious appetizer or light meal, depending on portion size and serving style. Here’s an estimated nutritional breakdown per serving:

• Servings: This recipe typically serves 6-8 as an appetizer or 4 as a light meal. Serving sizes can vary.
• Calories per serving (estimated, appetizer portion – about 4-5 shrimp with sauce): 250-350 calories (This is an estimate and can vary based on portion size, mayonnaise type, and specific ingredient quantities.)

Approximate Nutritional Breakdown per Serving (Estimated, appetizer portion):

• Protein: 15-20 grams (primarily from shrimp)
• Fat: 20-30 grams (mainly from mayonnaise and olive oil in some variations)
• Carbohydrates: 5-10 grams (primarily from vegetables and mustard)
• Fiber: 1-2 grams (from vegetables)

Important Notes:

• These are estimates and can vary significantly based on specific ingredients, portion sizes, and cooking methods.
• Using light mayonnaise can reduce the fat and calorie content, but may slightly alter the flavor and texture.
• Shrimp is a good source of lean protein and low in carbohydrates.
• The Remoulade sauce contributes most of the calories and fat, primarily from the mayonnaise.
• For more accurate nutritional information, you can use online recipe analyzers or nutrition tracking apps, inputting the specific ingredients and quantities you use.
• Consider serving Shrimp Remoulade with a larger portion of lettuce and vegetables to increase fiber and nutrient density and create a more balanced and filling meal.

Preparation Time: Plan Your Shrimp Remoulade Schedule

While Shrimp Remoulade is not a complicated dish, it does require some time for preparation and chilling. Here’s a breakdown of the estimated time involved:

• Prep Time: Approximately 30-45 minutes (This includes peeling and deveining shrimp, chopping vegetables, measuring ingredients, and preparing the ice bath).
• Cook Time: Approximately 5-7 minutes (primarily for boiling the shrimp).
• Chill Time (Sauce & Shrimp): Minimum 30 minutes, ideally 1-2 hours (for flavors to meld and sauce to thicken).
• Total Time: Approximately 1 hour to 2 hours (including chilling time).

Tips for Time Management:

• Make the Remoulade Sauce Ahead: The Remoulade sauce can be made up to 2-3 days in advance and stored in the refrigerator. This is a great way to break down the preparation and save time on the day of serving.
• Cook Shrimp in Advance: The shrimp can also be cooked, chilled, and stored in the refrigerator a day ahead of time. Just ensure they are properly dried and stored in an airtight container.
• Utilize Pre-Cooked Shrimp (with caution): In a pinch, you could use pre-cooked shrimp, but the flavor and texture are usually best when you cook them yourself. If using pre-cooked shrimp, make sure they are high quality and haven’t been sitting out for too long.
• Chop Vegetables Efficiently: Use a sharp knife and efficient chopping techniques to speed up the vegetable preparation. A food processor can be used for chopping vegetables, but be careful not to over-process them into a puree.

How to Serve Shrimp Remoulade: Versatile and Delicious

Shrimp Remoulade is incredibly versatile and can be served in various ways, making it perfect for different occasions and meal preferences. Here are some popular and delicious serving suggestions:

• Classic Appetizer:
  • Lettuce Cups: Serve chilled Shrimp Remoulade in crisp lettuce cups (like Bibb or butter lettuce) for a refreshing and elegant appetizer. This is the most traditional serving method.
  • Crackers or Crostini: Offer an assortment of crackers (like water crackers, saltines, or gourmet crackers) or toasted baguette slices (crostini) alongside for scooping up the Remoulade.
  • Deviled Eggs: Spoon a dollop of Shrimp Remoulade on top of deviled eggs for a flavorful and visually appealing appetizer.
  • Cucumber Rounds: For a lighter and gluten-free option, serve Shrimp Remoulade on cucumber rounds.
• Light Lunch or Salad:
  • Remoulade Salad: Create a more substantial salad by serving Shrimp Remoulade over a bed of mixed greens, romaine lettuce, or spinach. Add other salad ingredients like sliced tomatoes, avocado, hard-boiled eggs, or olives.
  • Stuffed Avocado: Halve ripe avocados, remove the pit, and fill the cavity with Shrimp Remoulade for a creamy and satisfying lunch.
• Sandwiches and Po’boys:
  • Shrimp Remoulade Po’boy: Embrace the New Orleans spirit and create a Shrimp Remoulade Po’boy! Pile Shrimp Remoulade onto crusty French bread, add shredded lettuce, tomato slices, and pickles for an authentic and flavorful sandwich.
  • Shrimp Remoulade Sandwich: Use your favorite sandwich bread (like sourdough, ciabatta, or brioche) to make a classic Shrimp Remoulade sandwich.
• Platters and Buffets:
  • Seafood Platter Component: Include Shrimp Remoulade as part of a larger seafood platter featuring other chilled seafood like oysters, crab claws, or smoked salmon.
  • Buffet Table Star: Shrimp Remoulade is a fantastic addition to buffet tables, especially for summer gatherings or parties. Serve it in a chilled bowl alongside lettuce cups, crackers, and other accompaniments.
• Garnishes and Accompaniments:
  • Lemon Wedges: Always serve with lemon wedges for squeezing fresh lemon juice over the Remoulade just before eating, enhancing the brightness and flavor.
  • Hot Sauce: Offer extra hot sauce on the side for those who like to increase the heat level.
  • Fresh Herbs: Garnish with extra chopped fresh parsley, chives, or dill for added freshness and visual appeal.

Additional Tips for Perfect Shrimp Remoulade Every Time

To elevate your Shrimp Remoulade to the next level and ensure consistently delicious results, consider these five essential tips:

1. Fresh, High-Quality Shrimp is Key: The quality of your shrimp directly impacts the final dish. Invest in fresh, plump, and ocean-scented shrimp. If using frozen, thaw them completely and pat them thoroughly dry to prevent a watery Remoulade.
2. Don’t Overcook the Shrimp: Overcooked shrimp are rubbery and unpleasant. Cook the shrimp just until they turn pink and opaque. The ice bath is crucial for stopping the cooking process and maintaining perfect tenderness.
3. Chill Everything Thoroughly: Shrimp Remoulade is best served ice-cold. Ensure both the cooked shrimp and the Remoulade sauce are thoroughly chilled before combining and serving. This enhances the refreshing quality and allows the flavors to meld beautifully.
4. Taste and Adjust Seasoning: Remoulade sauce is all about balance. Taste the sauce after mixing and adjust the seasonings to your preference. You might want to add more hot sauce for heat, lemon juice for brightness, horseradish for pungency, or salt and pepper to bring everything together. Don’t be afraid to customize it to your liking.
5. Make it Ahead (But Assemble Just Before Serving): The Remoulade sauce and cooked shrimp can be made ahead of time, which is a great time-saving tip. However, for the best texture and to prevent the sauce from becoming too watery, assemble the Shrimp Remoulade (toss shrimp with sauce and serve) just shortly before you plan to serve it. This prevents the sauce from sitting on the shrimp for too long and potentially diluting.

Frequently Asked Questions (FAQ) About Shrimp Remoulade

Curious about the finer points of Shrimp Remoulade? Here are answers to some common questions to help you master this New Orleans classic:

Q1: What is the difference between Creole Remoulade and French Remoulade?

A: While both Creole and French Remoulade sauces share a mayonnaise base, they differ significantly in flavor profiles. French Remoulade is typically milder, often featuring herbs like parsley, chives, and tarragon, and sometimes includes anchovies or gherkins. Creole Remoulade, on the other hand, is bolder and spicier, characterized by the inclusion of Creole mustard, horseradish, hot sauce, paprika, and often a wider range of vegetables like celery and green onions. Creole Remoulade is the vibrant, tangy, and spicy version that is iconic to New Orleans cuisine.

Q2: Can I make Shrimp Remoulade spicier or milder?

A: Absolutely! Shrimp Remoulade is easily customizable to your spice preference. To make it spicier, increase the amount of hot sauce, add a pinch of cayenne pepper, or use a hotter variety of hot sauce. For a milder Remoulade, reduce or omit the hot sauce and cayenne pepper. You can also adjust the amount of Creole mustard and horseradish to control the overall pungency and heat. Start with the recipe as written and then adjust to your taste in subsequent batches.

Q3: Can I use pre-cooked shrimp for Shrimp Remoulade?

A: While it’s always recommended to cook fresh shrimp for the best flavor and texture, you can use pre-cooked shrimp in a pinch, especially if you are short on time. However, be sure to use high-quality pre-cooked shrimp that are plump and flavorful. Avoid shrimp that are overly processed or have a rubbery texture. If using pre-cooked shrimp, skip the boiling step and simply thaw the shrimp completely, pat them dry, chill them thoroughly, and then proceed with tossing them in the Remoulade sauce.

Q4: How long does Shrimp Remoulade last in the refrigerator?

A: Shrimp Remoulade is best consumed within 1-2 days of preparation for optimal flavor and texture. The cooked shrimp and Remoulade sauce can be stored separately in airtight containers in the refrigerator for up to 2-3 days. However, once the shrimp and sauce are combined, it’s best to eat it sooner rather than later, as the sauce can become slightly watery over time, and the shrimp’s texture may degrade slightly. Always ensure proper refrigeration to maintain food safety.

Q5: What are some variations of Shrimp Remoulade?

A: While the classic recipe is beloved, there are many variations of Shrimp Remoulade to explore:
* Creamy Remoulade: Some variations add a touch of heavy cream or sour cream to the sauce for extra richness and creaminess.
* Olive Oil Remoulade: For a lighter version, you can replace some of the mayonnaise with olive oil.
* Egg Yolk Remoulade: Some traditional recipes incorporate hard-boiled egg yolks into the sauce for added richness and flavor.
* Vegetable Variations: You can add other finely chopped vegetables like bell peppers, red onion, or pickles to the Remoulade sauce for added texture and flavor complexity.
* Seafood Substitutions: While Shrimp Remoulade is classic, you can also make Remoulade with other seafood like crabmeat, crawfish, or even oysters.

Shrimp Remoulade is more than just a recipe; it’s a taste of New Orleans, a celebration of vibrant flavors and fresh ingredients. With its creamy, tangy, and spicy sauce coating succulent shrimp, it’s a dish that’s both sophisticated and utterly satisfying. So, bring a little bit of that Big Easy magic into your kitchen, follow these steps, and prepare to be transported to the heart of the French Quarter with every delicious bite! Laissez les bons temps rouler! (Let the good times roll!)

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