- 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
- 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
- Combine all of the remoulade ingredients in a medium bowl and stir well.
- 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.
- 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.
- Peel the shrimp. Line a platter with the arugula and top with the shrimp. Serve with the remoulade sauce.
The remoulad sauce can be refrigerated for up to 3 days. the cooked shrimp can be refrigerated overnight. Peel shortly before serving.
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.