Shrimp Remoulade recipe

I still remember the first time I truly experienced Shrimp Remoulade. It wasn’t just eating; it was an immersion. We were on a family trip to New Orleans, escaping the predictable rhythm of our everyday lives for the vibrant pulse of the French Quarter. Amidst the sounds of distant jazz and the humid Louisiana air, we found ourselves in a charming, bustling restaurant. The appetizer menu beckoned, and “Shrimp Remoulade” seemed like the quintessential choice. What arrived was transformative: plump, perfectly pink shrimp glistening under a creamy, speckled sauce, nestled in crisp lettuce cups. The first bite was an explosion – tangy, cool, slightly spicy, with layers of flavor I couldn’t immediately place but instantly loved. It was sophisticated yet comforting, refreshing yet substantial. Back home, recreating that magic became a mission. Countless recipe tweaks followed, chasing that specific balance of creaminess, spice, and tang. This version? This is the one. It’s the recipe that brings nods of approval around our dinner table, the one requested for potlucks, the one that transports us, just for a moment, back to that lively New Orleans afternoon. It captures the essence of that experience – bright, bold, and utterly delicious – and I’m thrilled to share it with you. It’s more than just a recipe; it’s a taste of celebration.

A Culinary Journey: Unpacking Shrimp Remoulade

Before we dive into the specific ingredients and steps, let’s take a moment to appreciate what makes Shrimp Remoulade so special. Originating from French cuisine (sauce rémoulade), it was adopted and adapted in Louisiana, particularly in New Orleans Creole cooking, where it transformed into the iconic dish we know today. Unlike its French counterpart, which is often a simple mayonnaise and herb mixture served with celeriac or meats, Louisiana Remoulade is typically more complex, often spicier, and usually features a host of ingredients like celery, green onions, parsley, mustard (often Creole mustard), paprika, and cayenne pepper.

There are generally two main styles of Louisiana Remoulade: the creamy, mayonnaise-based version common in classic Creole restaurants (which this recipe focuses on), and a less common, oil-based “red remoulade” that often includes ketchup or tomato paste and has a more pronounced vinaigrette quality. Both are delicious, but the creamy style offers that luxurious mouthfeel that contrasts so beautifully with the tender shrimp.

This dish is a testament to the cultural melting pot of New Orleans. It blends French technique with local ingredients and a distinctive Southern flair. Serving it cold makes it incredibly versatile – perfect for hot weather, elegant enough for special occasions, yet easy enough for a weeknight treat. It embodies the spirit of Creole cuisine: flavorful, vibrant, and designed for sharing and enjoyment.

Ingredients You’ll Need: The Building Blocks of Flavor

Crafting the perfect Shrimp Remoulade starts with quality ingredients. Precision matters, especially in the sauce, where balance is key. Here’s what you’ll need:

For the Shrimp:

• Shrimp: 1.5 lbs large shrimp (about 21-25 count per pound), peeled and deveined, tails on or off (personal preference, tails on looks nicer for presentation). Using fresh, high-quality shrimp is paramount. Frozen shrimp works well too; ensure they are thoroughly thawed.
• Water: Enough to cover the shrimp in a pot (approx. 6-8 cups).
• Lemon: 1/2 lemon, cut into wedges or slices.
• Bay Leaf: 1 whole bay leaf.
• Black Peppercorns: 1 teaspoon whole black peppercorns.
• Salt: 1 tablespoon (for the boiling water).
• Optional Aromatics: A stalk of celery cut into chunks, a small onion quartered, or a splash of white wine can be added to the boiling water for extra flavor infusion.

For the Creole Remoulade Sauce:

• Mayonnaise: 1 ½ cups good quality mayonnaise (full fat recommended for best flavor and texture). Duke’s or Blue Plate are Southern favorites, but use your preferred brand.
• Creole Mustard or Spicy Brown Mustard: 3 tablespoons. Creole mustard (like Zatarain’s or Plochman’s) has a unique grainy texture and tangy spice that is ideal, but a good quality spicy brown mustard is a great substitute. Dijon can work in a pinch but will alter the flavor profile slightly.
• Ketchup: 2 tablespoons. Adds a touch of sweetness and color.
• Prepared Horseradish: 1 tablespoon (or more, to taste). Use the refrigerated kind, not horseradish sauce, for potent flavor. Adjust based on your heat preference.
• Fresh Lemon Juice: 1 tablespoon. Brightens all the flavors.
• Worcestershire Sauce: 2 teaspoons. Adds umami depth.
• Hot Sauce (Louisiana-style): 1-2 teaspoons (e.g., Tabasco, Crystal, Louisiana Hot Sauce), or to taste. Start with less and add more if you like it spicier.
• Celery: 1/4 cup, very finely minced (almost grated). This adds crucial texture and freshness.
• Green Onions (Scallions): 1/4 cup, thinly sliced (both white and green parts).
• Fresh Parsley: 1/4 cup, finely chopped (flat-leaf parsley preferred).
• Garlic: 1 large clove, minced or grated (about 1 teaspoon). Use fresh garlic for the best flavor.
• Capers: 1 tablespoon, drained and roughly chopped (optional, but adds a lovely briny note).
• Sweet Pickle Relish or Chopped Cornichons: 1 tablespoon (optional, adds sweetness and tang). If using cornichons, chop them very finely.
• Paprika: 1 teaspoon (preferably sweet paprika, though smoked can add another dimension).
• Cayenne Pepper: 1/4 – 1/2 teaspoon, or to taste. Provides the signature Louisiana kick.
• Salt: 1/2 teaspoon, or to taste (taste before adding, as other ingredients are salty).
• Black Pepper: 1/4 teaspoon freshly ground black pepper.

Step-by-Step Instructions: Crafting the Perfect Shrimp Remoulade

Follow these steps carefully for a Shrimp Remoulade that rivals the best New Orleans restaurants. The key is perfectly cooked shrimp and a well-balanced, chilled sauce.

Step 1: Prepare the Shrimp Boiling Liquid

• Fill a medium-large pot with water (enough to comfortably cover the shrimp).
• Add the salt, lemon wedges/slices, bay leaf, and whole black peppercorns.
• If using optional aromatics like celery chunks or onion, add them now.
• Bring the water to a rolling boil over high heat. Letting it boil for a few minutes allows the aromatics to infuse the water.

Step 2: Cook the Shrimp

• Once the water is at a rolling boil, carefully add the peeled and deveined shrimp.
• Stir gently once or twice.
• Cook just until the shrimp turn pink and opaque and curl slightly. This happens quickly – typically 2-4 minutes depending on the size of the shrimp. Do NOT overcook! Overcooked shrimp become tough and rubbery, which will detract significantly from the final dish. Watch them closely.
• While the shrimp cook, prepare an ice bath: fill a large bowl with ice cubes and cold water.

Step 3: Chill the Shrimp Immediately

• As soon as the shrimp are cooked, use a slotted spoon or strainer to immediately transfer them from the boiling water to the prepared ice bath.
• This instantly stops the cooking process, ensuring tender shrimp, and chills them quickly.
• Let the shrimp sit in the ice bath for about 5-10 minutes until completely cold.

Step 4: Drain and Dry the Shrimp

• Drain the shrimp thoroughly from the ice bath. Discard the ice water, lemon, bay leaf etc.
• Pat the shrimp very dry with paper towels. Removing excess moisture is crucial; otherwise, it will dilute the remoulade sauce. Set the dried shrimp aside, preferably in the refrigerator while you make the sauce.

Step 5: Prepare the Remoulade Sauce Base

• In a medium-sized mixing bowl, combine the mayonnaise, Creole mustard (or spicy brown mustard), ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, and hot sauce.
• Whisk these ingredients together until smooth and well combined. This forms the creamy, tangy base of your sauce.

Step 6: Add the Aromatics and Seasonings

• To the mayonnaise mixture, add the finely minced celery, thinly sliced green onions, chopped fresh parsley, minced garlic, and optional chopped capers or sweet pickle relish/cornichons.
• Stir these ingredients into the sauce until evenly distributed. The small pieces should be visible throughout the creamy base.

Step 7: Season the Sauce

• Add the paprika, cayenne pepper, salt, and freshly ground black pepper to the bowl.
• Stir everything together thoroughly until the spices are fully incorporated and the sauce has a uniform color (likely a pale orange or pinkish hue depending on your paprika and ketchup).
• Taste and Adjust: This is a critical step. Taste the sauce. Does it need more salt? More spice (cayenne or hot sauce)? More tang (lemon juice or horseradish)? More depth (Worcestershire)? Adjust the seasonings according to your preference. Remember that the flavors will meld and intensify slightly as the sauce chills.

Step 8: Chill the Remoulade Sauce

• Cover the bowl with plastic wrap, pressing it directly onto the surface of the sauce to prevent a skin from forming.
• Refrigerate the remoulade sauce for at least 30 minutes, but preferably 1-2 hours (or even overnight). Chilling is essential for two reasons:
  • It allows the complex flavors to meld and deepen.
  • It ensures the sauce is properly cold when served with the chilled shrimp.

Step 9: Combine Shrimp and Sauce (or Serve Separately)

• You have two main options here:
  • Option A (Mixed): Gently fold the thoroughly dried, chilled shrimp into the chilled remoulade sauce until the shrimp are evenly coated. Be careful not to break the shrimp. This is the most common presentation.
  • Option B (Sauce on the Side/Top): Arrange the chilled shrimp on a serving platter or individual plates (often over lettuce) and spoon the remoulade sauce generously over the top, or serve the sauce in a small bowl alongside for dipping.
• If you mixed the shrimp and sauce, you can chill the combined mixture for another 15-30 minutes before serving for optimal temperature and flavor melding, though it can be served immediately after mixing if both components were well-chilled.

Step 10: Serve

• Serve the Shrimp Remoulade chilled. See the “How to Serve” section below for detailed presentation ideas. Garnish as desired.

Nutrition Facts (Approximate)

Please note that these values are estimates and can vary based on specific ingredient brands, portion sizes, and shrimp size. This calculation assumes the recipe makes approximately 4-6 appetizer servings or 2-3 main course servings.

• Servings: 4-6 appetizer servings
• Calories per Serving (Approximate, based on 6 servings): 350-450 kcal

Breakdown Considerations:

• Fat: Comes primarily from the mayonnaise. Using light mayonnaise will reduce calories and fat but may affect texture and flavor.
• Protein: Primarily from the shrimp.
• Carbohydrates: Relatively low, coming from the small amounts of sugar in ketchup, relish (if used), and vegetables.
• Sodium: Can be significant due to salt, Worcestershire, capers, mustard, and mayonnaise. Adjust salt addition based on dietary needs and taste after considering these components.

For a more precise nutritional analysis, consider using an online recipe nutrition calculator and inputting your specific ingredients and quantities.

Preparation and Chilling Time

Understanding the time commitment helps in planning:

• Active Preparation Time: 25-35 minutes (includes chopping vegetables, mixing sauce, cooking and chilling shrimp).
• Sauce Chilling Time: Minimum 30 minutes, ideally 1-2 hours (or up to 24 hours).
• Shrimp Chilling Time: Approximately 10-15 minutes (in ice bath and fridge).
• Optional Final Chilling (Combined): 15-30 minutes.
• Total Time (Minimum): Approximately 1 hour 10 minutes (including minimum chilling)
• Total Time (Ideal): Approximately 2 hours to 2 hours 30 minutes (allowing for proper sauce chilling)

This dish benefits greatly from being made slightly ahead, particularly the sauce, allowing flavors to fully develop.

How to Serve Your Shrimp Remoulade Like a Pro

Presentation enhances the dining experience. Shrimp Remoulade is versatile and can be served in numerous appealing ways:

• Classic Appetizer:
  • Lettuce Cups: Serve the remoulade (shrimp mixed with sauce) in crisp lettuce cups (Bibb, Butter, or Little Gem lettuce work beautifully). This is elegant and provides a fresh crunch.
  • Martini Glass: For a sophisticated retro vibe, spoon the Shrimp Remoulade into chilled martini glasses, perhaps lined with a large lettuce leaf. Garnish the rim with a shrimp or lemon twist.
  • On Crackers or Toast Points: Offer a bowl of Shrimp Remoulade surrounded by various crackers, toasted baguette slices (crostini), or sturdy Melba toasts for guests to assemble themselves.
• Light Lunch or Main Course:
  • Remoulade Salad: Serve a generous portion over a bed of mixed greens, sliced tomatoes, cucumbers, and perhaps some hard-boiled egg wedges for a satisfying salad.
  • Avocado Boats: Halve avocados, remove the pits, and fill the cavities with Shrimp Remoulade. The creamy avocado complements the tangy sauce perfectly.
  • Stuffed Tomatoes: Core out medium-sized ripe tomatoes and fill them with the Shrimp Remoulade mixture. Serve chilled.
  • Po’Boy Style (Informal): While not traditional for this style of remoulade (usually a different sauce is used), you could pile it onto crusty French bread for a messy but delicious sandwich experience.
• Garnishes (Choose one or two):
  • A sprinkle of extra paprika for color.
  • A scattering of finely chopped fresh parsley or green onion tops.
  • A lemon wedge or twist on the side for squeezing.
  • An extra whole shrimp perched on the edge of the glass or dish.
• Serving Temperature: Always serve Shrimp Remoulade chilled. If it sits out too long at room temperature, the mayonnaise base can become unsafe, and the flavors won’t be as bright and refreshing. Keep it refrigerated until just before serving. If serving buffet-style, place the serving bowl over a larger bowl filled with ice.

Chef’s Secrets: 5 Additional Tips for Remoulade Royalty

Elevate your Shrimp Remoulade from great to unforgettable with these insider tips:

1. Shrimp Quality Matters Most: Start with the best shrimp you can find. Fresh, wild-caught Gulf shrimp are ideal for authentic flavor, but good quality frozen shrimp (raw, peeled, deveined) are excellent too. Avoid pre-cooked shrimp, as cooking them yourself with aromatics adds a crucial layer of flavor and ensures perfect texture. And repeat: do not overcook.
2. The Chill is Crucial (Seriously): Don’t rush the chilling time for the sauce. This isn’t just about temperature; it’s about flavor alchemy. The sharpness of the horseradish, mustard, and garlic mellows slightly, marrying beautifully with the creamy mayo and tangy lemon juice. An hour is good, two hours is better, and making the sauce the day before is often best.
3. Master the Mince: The texture of your chopped ingredients significantly impacts the final sauce. Aim for a very fine mince on the celery, garlic, and parsley. You want their flavors distributed evenly throughout the sauce, creating a cohesive blend rather than distinct chunky bits. A mini food processor can help, but pulse carefully to avoid making a paste. For green onions, a thin slice is perfect.
4. Taste, Adjust, Repeat: Remoulade is all about balance, and personal preference plays a huge role. Is your horseradish particularly potent? Is your Creole mustard extra spicy? Taste the sauce before adding salt and cayenne, then taste again after chilling. Adjust seasonings incrementally. Remember you can always add more heat or tang, but it’s hard to take it away.
5. Don’t Drown the Shrimp (Unless Intended): Decide whether you want shrimp coated in sauce or shrimp served with sauce. If mixing, use enough sauce to generously coat each shrimp but not so much that they’re swimming in it. If serving separately, arrange the shrimp appealingly and let guests add their desired amount of sauce. Sometimes, less is more, allowing the sweet flavor of the shrimp to shine through.

Frequently Asked Questions (FAQ) About Shrimp Remoulade

Here are answers to some common questions about making Shrimp Remoulade:

1. Can I make Shrimp Remoulade ahead of time?

• Yes, absolutely! The remoulade sauce actually benefits from being made ahead – ideally 1 to 2 hours, but up to 24 hours in advance. Store it covered in the refrigerator. The shrimp can be cooked, chilled, and stored separately in an airtight container in the refrigerator for up to 24 hours as well. Combine the shrimp and sauce shortly before serving (within an hour or two) for the best texture, or serve the sauce alongside the pre-cooked, chilled shrimp. Avoid mixing them too far in advance (like the day before) as the acidity in the sauce can slightly “cook” the shrimp further, affecting texture.

2. How long does leftover Shrimp Remoulade last?

• If stored properly in an airtight container in the refrigerator, leftover Shrimp Remoulade (shrimp already mixed with sauce) should be consumed within 1-2 days. Due to the mayonnaise base and cooked seafood, it’s perishable and shouldn’t be left at room temperature for more than an hour or two (less in hot weather). If the shrimp and sauce were stored separately, they maintain their individual storage times (shrimp up to 2 days, sauce up to 3-4 days).

3. Can I use frozen shrimp?

• Yes, frozen raw shrimp work very well. Thaw them completely in the refrigerator overnight before using. Pat them thoroughly dry after thawing and before cooking. Avoid using pre-cooked frozen shrimp, as their texture is often inferior, and you miss the opportunity to infuse flavor during the boiling process.

4. How can I adjust the spiciness level?

• It’s easy to customize the heat!
  • For more spice: Increase the amount of cayenne pepper, add more Louisiana-style hot sauce, or use a hotter prepared horseradish. You could even add a pinch of red pepper flakes or minced jalapeño (though not traditional).
  • For less spice: Reduce or omit the cayenne pepper. Start with a smaller amount of hot sauce (or choose a milder one). Ensure your prepared horseradish isn’t overly potent, or reduce the amount slightly. Taste frequently as you add heat components.

5. Are there common variations to this recipe?

• Definitely! Louisiana cooking is full of personal touches. Some popular variations include:
  • Adding Hard-Boiled Egg: Finely chopped hard-boiled egg is sometimes added to the sauce for extra richness and texture.
  • Different Mustards: While Creole is classic, some use Dijon or yellow mustard (though this significantly changes the flavor).
  • Red Remoulade: As mentioned earlier, a less common version uses an oil and vinegar base, often with ketchup or tomato paste, paprika, and similar seasonings but omitting the mayonnaise.
  • Other Seafood: While shrimp is king, the remoulade sauce is fantastic with cold boiled crawfish tails, lump crabmeat, or even fried seafood like oysters or green tomatoes.
  • Vegetable Additions: Some recipes might include finely minced green bell pepper or grated onion.

This Shrimp Remoulade recipe offers a delicious gateway to the vibrant flavors of New Orleans. It’s a dish that impresses guests at parties, satisfies cravings for something zesty and cool on a warm day, and brings a touch of Southern charm to any table. Enjoy the process, savor the taste, and perhaps, like my family, you’ll find it becomes a cherished favorite. Happy cooking!

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