F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Chilled Shrimp with Remoulade

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 12
  • MAKE-AHEAD

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.

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
  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.

You Might Also Like

Ratings

Average Rating

(5)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.