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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. Chef Holiday Recipes Made Easy More Cajun and Creole Recipes

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John Besh
December 2007

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Recipe Summary

active:
30 mins
total:
1 hr
Yield:
12
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Ingredients

Remoulade
Shrimp

Directions

Instructions Checklist
  • Combine all of the remoulade ingredients in a medium bowl and stir well.

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  • 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.

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.

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