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

John Besh
December 2007

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Recipe Summary

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

Ingredient Checklist

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.