Louisiana-Style Shrimp Remoulade

I came across some of my old cookbooks during a little spring-cleaning the other day. One was Emeril’s Delmonico, a gift from an old ex who presented it with expectations of fried soft-shell crabs, seafood gumbo, and beignets in his near future. Unfortunately for him, none of those items, or anything from that book, was made until years after we said our goodbyes. One of the first recipes I whipped up from the book was Emeril’s shrimp remoulade, an interpretation to that classic Creole dish.

This recipe produces a reddish New Orleans-style remoulade, with a variety of chopped vegetables and spices to give it texture and a little heat. The sauce is served over boiled and peeled shrimp here, but it can be used to compliment any type boiled or fried seafood.

Ingredients for Remoulade Sauce

1/2 cup Creole mustard or other mild whole-grain mustard
1/2 cup prepared horseradish
1/4 cup finely chopped onions
1/4 cup finely chopped green onions
1/4 cup finely chopped celery
2 tablespoons sugar
1 1/2 tablespoons paprika
1 1/2 teaspoons Worcestershire
1 teaspoon granulated garlic
1/4 cup vegetable oil
1/4 cup red wine vinegar

Directions for Remoulade Sauce

1. Combine mustard, horseradish, yellow onions, green onions, celery, sugar, paprika, Worcestershire, and garlic in a mixing bowl. Mix on medium speed until well blended.

2. Slowly add in the oil and continue to mix well until the mixture is thick and emulsified.

3. Slowly add in the vinegar, and mix well to blend.

4. Transfer the sauce into an airtight container, and refrigerate for at least two hours.

Kitchen Notes: This sauce will keep for up to five days in an airtight container and refrigerated.

Ingredients for Presentation

1 small head iceberg lettuce, trimmed and shredded
2 dozen large shrimp, boiled, peeled and deveined
1 cup remoulade sauce (recipe below)
4 lemon wedges or wheels, for garnish

Directions for Presentation

1. Mound shredded lettuce on four chilled plates.

2. Place six shrimp on a small bowl. Add 1/4 cup of remoulade sauce into the bowl. Toss the shrimp around in the sauce, until generously coated.

3. Arrange shrimp on one of the prepared lettuce plates, and garnish with a lemon wedge or wheel.

4. Repeat steps two and three for the remaining servings.

Serves 4.

Adapted from Emeril’s Delmonico’s Shrimp Remoulade

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