SHRIMP REMOULADE
This is Craig Claiborne's 1985 recreation of the shrimp remoulade served at Arnaud's, the legendary restaurant in the French Quarter of New Orleans. Fiery with horseradish and Creole mustard -- Zatarain's was the brand Claiborne recommended -- the sauce also contains finely chopped heart of celery, green onion and a splash of good oil. Paprika adds a further touch of spice and a fine red color. Claiborne recommended allowing the dish to cure overnight in the refrigerator. This remains good advice. Arnaud's shrimp remoulade, he wrote at the time, "is a pleasure that endures." (The New York Times)
Provided by Craig Claiborne
Categories appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Put shrimp in a saucepan and add water to cover. Add allspice, garlic, peppercorns and salt. Bring gradually to a boil. Simmer about 1 minute, and remove from heat. Let stand until cool. Peel and devein shrimp. There should be about 4 cups.
- To prepare sauce, put mustard and vinegar in a mixing bowl and add salt and pepper. Beat with a wire whisk and gradually add oil, stirring constantly. If you beat briskly enough, the oil should blend in smoothly without separating.
- Stir in remaining ingredients for the sauce.
- Put about half a cup or less of shredded lettuce on each of eight salad plates. Arrange an equal number of shrimp on lettuce. Spoon sauce to cover shrimp completely. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 823 milligrams, Sugar 1 gram, TransFat 0 grams
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Xt Izhu
[email protected]The shrimp remoulade was a bit too spicy for my taste. I would recommend using less cayenne pepper next time.
Ebot Bruno
[email protected]This recipe was easy to follow and the shrimp remoulade was delicious. I served it with a side of rice and it was a perfect meal.
Wezi Chirwa
[email protected]I followed the recipe exactly and the shrimp remoulade turned out perfectly. It was a hit at my party and everyone loved it.
Kristen Elmore
[email protected]This was a great recipe! The shrimp were cooked perfectly and the remoulade sauce was delicious. I will definitely be making this again.
Hukam Khan
[email protected]I'm not a big fan of shrimp, but I loved this recipe. The remoulade sauce was so good that I could have eaten it with just about anything.
Chris Shah
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The shrimp are always cooked perfectly and the remoulade sauce is delicious.
Casey Hines
[email protected]The remoulade sauce was too thick for my liking. I added some extra mayonnaise and it was perfect.
Jennifer Lynch
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. I usually double the recipe because it goes so fast.
Hamza Noor
[email protected]The shrimp remoulade was a bit bland for my taste. I added some extra spices and it was much better.
Jano Dilbar
[email protected]This was my first time making shrimp remoulade and it was surprisingly easy. The recipe was clear and concise and the dish turned out great! I'll definitely be making this again.
Racer X
[email protected]I've made this recipe several times and it always turns out great. The shrimp are always cooked perfectly and the remoulade sauce is delicious.
Ricco
[email protected]This recipe was absolutely delicious! The shrimp were cooked perfectly and the remoulade sauce was tangy and flavorful. I served it with a side of roasted vegetables and it was a hit with my family.