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Chilled Shrimp with Remoulade

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


slideshow Chef Holiday Recipes Made Easy

slideshow  More Cajun and Creole Recipes


  • Total Time:
  • Servings: 12

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  • 1 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 2 tablespoons prepared horseradish
  • 2 tablespoons chopped parsley
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 1 tablespoon white wine vinegar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon hot sauce
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • Salt
  • 1 gallon water
  • 1/2 cup kosher salt
  • 1/4 cup sweet paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1/4 cup fresh lemon juice
  • 4 bay leaves
  • 1 small onion, sliced 1/4 inch thick
  • 1 head of garlic, halved crosswise
  • 1 large thyme sprig
  • 1 tablespoon black peppercorns
  • 1 tablespoon ground coriander
  • 24 jumbo shrimp, shells cut down the back and veins removed
  • 6 cups baby arugula leaves or mâche


  1. Combine all of the remoulade ingredients in a medium bowl and stir well.
  2. 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 remoulad sauce can be refrigerated for up to 3 days. the cooked shrimp can be refrigerated overnight. Peel shortly before serving.

Suggested Pairing

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 from Sonoma.

Contributed By Published December 2007

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