Description
Shrimp Remoulade is a classic Creole dish featuring tender poached shrimp tossed in a zesty, creamy remoulade sauce made with Creole mustard, mayonnaise, fresh herbs, and a hint of spice. Served atop crisp iceberg lettuce and garnished with avocado, tomato, capers, and hard boiled eggs, this vibrant salad balances tangy, creamy, and fresh flavors perfect for a light lunch or appetizer.
Ingredients
Remoulade Sauce
- 1/4 cup Creole mustard (or grainy brown mustard and 1 1/2 teaspoons prepared horseradish)
- 1/4 cup red wine vinegar
- 1 cup mayonnaise
- 1/4 cup olive oil
- 1 green onion (sliced)
- 1 stalk celery (chopped)
- 1/2 cup parsley (loosely packed, then chopped)
- 1 Tablespoon tarragon (or basil, chopped)
- 1/4 teaspoon paprika (not smoked)
- 1/4 teaspoon black pepper
- 1 or 2 drops Louisiana hot sauce (optional)
Shrimp and Poaching
- 1 pound shrimp (26-30 count, thawed, deveined, and peeled)
- 1 teaspoon kosher salt
- 1 lemon (juiced, juice reserved, and halves saved, about 1/4 cup juice)
- 1 Tablespoon Creole seasoning (or Old Bay)
- 5 sprigs fresh parsley
- 3 sprigs fresh tarragon
- 1 teaspoon whole black peppercorns
- 2 cups cold water
Salad Assembly
- 1 head iceberg lettuce (shredded or coarsely chopped)
- 1 firm tomato (seeded and diced)
- 1 avocado (diced)
- 2 Tablespoons capers (drained)
- 2 eggs (hard boiled and quartered)
Instructions
- Make Remoulade Sauce: In a food processor fitted with the blade, combine the mayonnaise, Creole mustard, red wine vinegar, celery, sliced green onion, fresh parsley, tarragon, paprika, black pepper, and optional hot sauce. Pulse a few times to blend the ingredients.
- Emulsify Sauce: With the processor running, slowly drizzle the olive oil in a steady stream, blending until the sauce is smooth and creamy. Taste and adjust the seasoning by adding more olive oil if the sauce is too tangy or a few drops of hot sauce for extra spice. Chill the sauce until ready to use.
- Poach the Shrimp: In a medium pot, combine the shrimp, cold water, lemon juice and the used lemon halves, fresh parsley sprigs, tarragon sprigs, whole black peppercorns, Creole seasoning, and kosher salt. Stir to mix all seasonings evenly.
- Cook Shrimp: Bring the mixture to a boil over medium heat. Cook the shrimp, stirring occasionally, for about 8 minutes until the water is gently bubbling and the shrimp turn pink and firm.
- Rest Shrimp in Poaching Liquid: Turn off the heat and let the shrimp sit in the hot poaching liquid for 2 more minutes to finish cooking gently.
- Ice Bath Chill: Drain the shrimp and discard the herbs, spices, and lemon halves. Immediately plunge the shrimp into a prepared ice bath to stop the cooking process. Once chilled, transfer the shrimp to an airtight container and refrigerate until ready to assemble.
- Prepare Salad Ingredients: Just before serving, shred or coarsely chop the iceberg lettuce. Dice the seeded tomato and avocado, then squirt the avocado with fresh lemon juice to prevent browning. Peel and quarter the hard boiled eggs.
- Dress Lettuce: Toss the shredded lettuce with 1/2 cup of the chilled remoulade sauce to evenly coat. Divide this dressed lettuce among 6 plates for serving.
- Toss Shrimp: In a separate bowl, toss the chilled shrimp with an additional 1/4 to 1/3 cup of remoulade sauce—enough to coat the shrimp without soaking them. Distribute the shrimp over the dressed lettuce on each plate.
- Garnish and Serve: Top each plate with diced tomatoes, avocado, capers, additional chopped parsley, and a quarter of a hard boiled egg. Serve any leftover remoulade sauce on the side for added flavor.
Notes
- Use Creole mustard for an authentic tangy flavor; if unavailable, substitute with grainy brown mustard and horseradish as indicated.
- The shrimp poaching liquid is delicately seasoned—do not overcook shrimp to avoid rubbery texture.
- An ice bath immediately after poaching is essential to stop cooking and maintain shrimp texture.
- The remoulade sauce can be made a day ahead and chilled to allow flavors to meld.
- Adjust hot sauce quantity in remoulade according to preferred spice level.
- Serve as a light lunch, appetizer, or starter course depending on portion size.
- For variation, romaine lettuce can be substituted for iceberg if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Creole
