Food & Wine

spinner
Email this recipe

Chilled Shrimp with Remoulade

Shrimp remoulade is a classic part of a Réveillon menu (the traditional holiday meal in New Orleans), and chef John Besh makes it every year.

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 12
23 people have favorited this recipe
Review this recipe

Recipe

Ingredients

REMOULADE

  1. 1 cup mayonnaise
  2. 1/4 cup Dijon mustard
  3. 2 tablespoons prepared horseradish
  4. 2 tablespoons chopped parsley
  5. 1 small shallot, minced
  6. 1 garlic clove, minced
  7. 1 tablespoon white wine vinegar
  8. 1 teaspoon fresh lemon juice
  9. 1 teaspoon hot sauce
  10. 1/2 teaspoon paprika
  11. 1/4 teaspoon cayenne pepper
  12. 1/4 teaspoon garlic powder
  13. Salt

SHRIMP

  1. 1 gallon water
  2. 1/2 cup kosher salt
  3. 1/4 cup sweet paprika
  4. 1 teaspoon cayenne pepper
  5. 1 teaspoon garlic powder
  6. 1/4 cup fresh lemon juice
  7. 4 bay leaves
  8. 1 small onion, sliced 1/4 inch thick
  9. 1 head of garlic, halved crosswise
  10. 1 large thyme sprig
  11. 1 tablespoon black peppercorns
  12. 1 tablespoon ground coriander
  13. 24 jumbo shrimp, shells cut down the back and veins removed
  14. 6 cups baby arugula leaves or mâche

Directions

  1. Make the remoulade: Combine all of the remoulade ingredients in a medium bowl and stir well.
  2. Prepare the shrimp: In a large pot, combine all of the ingredients except the shrimp and arugula and bring to a boil. Cover and simmer the shrimp over moderate heat for 5 minutes. Uncover, add the shrimp and bring back to a simmer. Cover, remove the pot from the heat and let stand until the shrimp are just cooked through, about 10 minutes.
  3. With a slotted spoon, transfer the cooked shrimp to a large rimmed baking sheet and let cool to room temperature. Cover with plastic wrap and refrigerate the shrimp until chilled.
  4. Peel the shrimp. Line a platter with the arugula and top with the shrimp. Serve with the remoulade sauce.

Make Ahead

    The remoulade sauce can be refrigerated for up to 3 days. The cooked shrimp can be refrigerated overnight. Peel shortly before serving.

Wine

Sweet shrimp and Besh’s flavorful, mayonnaise-based remoulade make this starter rich enough to pair with a fairly substantial white wine, such as Chardonnay. In Sonoma, 2006 was a particularly good year: Look for the ripe, lemony Chateau St. Jean Sonoma County or the pear-scented Simi Sonoma County.

Reviews

Write a Review

Log in or sign up to review

User Reviews

(Average Rating)

This is a huge hit at parties as an alternative to cocktail sauce. It also makes a great sandwich spread for fish sandwiches or chicken, etc.

Posted by: MEREDITHLA on August 2, 2008

rating

Very good idea.  As with most recipes for shrimp, the timing for boiling the shrimp is is way too long, but I know how to boil shrimp, so I just ignored it.

Posted by: yaleli1952 on January 9, 2008

rating

Posted by: gdkemp on December 31, 2007

rating

Read all 4 reviews
Sign up for The Dish, our e-mail newsletter, for free weekly recipes.

Sign up for the Dish, our free twice-weekly newsletter, for more great recipes, pairings and tips!

E-mail:

MARKETPLACE

 

205