Food & Wine

spinner

Chilled Shrimp with Remoulade

Rate & Review

(43 people have added this recipe to their favorites.)

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.

Pairing Suggestion

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.

Chilled Shrimp with Remoulade

Average Rating |

(43 people have added this recipe to their favorites.)
Log in or sign up to review

Chilled Shrimp with Remoulade

Email this recipe

Chilled Shrimp with Remoulade

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

MARKETPLACE

 

207