Shrimp Remoulade
A classic New Orleans appetizer featuring chilled poached shrimp served over crisp lettuce with a bold, tangy Creole rémoulade sauce.
Ingredients
- 500 grams large shrimp, peeled and deveined
- 1 tablespoon Cajun spice
- 2 cups water
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce (to taste)
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Lettuce leaves for serving
- Lemon wedges for garnish
Instructions
- 1.Poach Shrimp: Bring 4 cups water to simmer with lemon, bay leaf, and Old Bay. Cook shrimp 2-3 minutes until pink. Drain and chill.2.Make Sauce: Whisk all rémoulade ingredients except parsley/capers/green onions. Fold in remaining ingredients. Chill 1 hour.3.Assemble: Line plates with lettuce, top with shrimp, and drizzle generously with sauce.
Notes
- For authentic flavor, use Zatarain's Creole mustard
- Sauce can be made 2 days ahead
- Substitute lump crabmeat for shrimp