Classic Shrimp Remoulade
This shrimp remoulade recipe is a true classic from our friends at Louisiana Cookin’ Magazine. It’s made with fresh jumbo Gulf Coast shrimp, fresh herbs, and a rich ‘n tangy sauce featuring Blue Plate Mayo – That’s the good stuff! Serve it chilled over crisp greens for an appetizer or light lunch that’s elegant, easy and unmistakably Southern.
Yield:
6-8 Servings
Ingredients
- Zest and juice of 1 lemon
- ½ cup Blue Plate Mayonnaise
- ¼ cup plus ¼ teaspoon kosher salt, divided
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon prepared horseradish
- 1 tablespoon Creole mustard
- ¼ teaspoon cayenne pepper
- 8 cups water
- 2 lemons, sliced
- 10 dried bay leaves
- 1 teaspoon crushed red pepper
- 2 pounds medium fresh shrimp
- 4 cups fresh baby arugula
- Fresh tarragon, for garnish
Directions
- In a medium bowl, stir together lemon zest and juice, mayonnaise, ¼ teaspoon salt, parsley, tarragon, horseradish, mustard, and cayenne until combined. Cover and refrigerate until ready to use.
- In a large Dutch oven, heat 8 cups water, lemon slices, bay leaves, crushed red pepper, and remaining ¼ cup salt over medium-high heat until simmering. Add shrimp; cook until bright pink and firm, about 4 minutes. Remove using a slotted spoon, and place in an ice-water bath until cool. Drain the shrimp well. Peel the shrimp.
- In a large bowl, stir together shrimp and remoulade sauce to coat. Serve over arugula. Garnish with tarragon, if desired.
Kitchen Tip
- The remoulade mixture can be made and refrigerated up to three days before serving.
