Shrimp Remoulade
User Reviews
5
-
Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
453 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Shrimp Remoulade
Description
This Shrimp Remoulade recipe begins by blending a remoulade sauce from mayonnaise, mustard, red wine vinegar, celery, green onion, fresh parsley, tarragon, paprika, and black pepper. The olive oil is slowly incorporated for a smooth texture, with optional hot sauce for mild heat. The sauce is chilled to meld flavors.
Shrimp are poached gently in water seasoned with lemon juice, Creole seasoning, fresh herbs, and whole peppercorns until just cooked and pink, then cooled in an ice bath to stop cooking and maintain firm texture. The shrimp are drained and combined with shredded iceberg lettuce, diced tomato, avocado, capers, and quartered hard-boiled eggs to form a composed salad.
This salad delivers a combination of tender shrimp and creamy, tangy sauce paired with fresh crunchy vegetables and savory egg elements. It can be served as a starter or light main course, offering a balance of textures and flavors.
Ingredients
Remoulade Sauce
- 1/4 cup mustard or grainy brown mustard and 1 1/2 teaspoons prepared horseradish, Creole style
- 1/4 cup red wine vinegar
- 1 cup mayonnaise
- 1/4 cup olive oil
- 1 green onion sliced
- 1 talk celery chopped
- 1/2 cup parsley loosely packed, then chopped
- 1 Tablespoon tarragon (or basil, chopped)
- 1/4 teaspoon paprika (not smoked)
- 1/4 teaspoon black pepper
- 1 or 2 drops hot sauce optional, Louisiana
Poached Shrimp
- 1 pound Shrimp (26-30) thawed, deveined and peeled.
- 1 teaspoon kosher salt
- 1 lemon juiced, reserved halves, about 1/4 cup
- 1 Tablespoon creole seasoning (or Old Bay)
- 5 prigs parsley fresh
- 3 prigs tarragon fresh
- 1 teaspoon black peppercorns whole
Shrimp Remoulade Salad
- 1 head iceberg lettuce shredded or coarsely chopped
- 1 tomato seeded and diced, firm
- 1 avocado diced
- 2 Tablespoons capers drained
- 2 egg hard boiled and quartered
Instructions
Remoulade Sauce
- In food processor fitted with blade, mix mayonnaise, mustard, vinegar, celery, green onions, fresh herbs and spices. Pulse a few times.
- With motor running, add olive oil in a stream, blending until sauce is smooth. Adjust seasoning, adding more olive oil if too tangy and a drop or two of hot sauce if desired. Chill until ready to use.
Poaching Shrimp
- In a medium pot, combine shrimp, 2 cups cold water, juice of one lemon and used lemon halves, parsley and tarragon sprigs, peppercorns and Creole seasoning. Stir to distribute seasonings.
- Bring to boil over medium heat and cook shrimp, stirring occasionally about 8 minutes. Water will be just bubbling around edges and shrimp will be pink and firm.
- Once shrimp is cooked, turn off heat and allow the shrimp to sit in poaching liquid for 2 minutes. It will continue to cook) While shrimp is resting, prepare an ice bath.
- Drain shrimp and discard herbs, spices and lemon halves. Plunge shrimp into ice bath to stop it from cooking. Place shrimp in an airtight container and refrigerate until ready to assemble the salads.
Finishing the Shrimp Remoulade Salads
- Wait to assemble the shrimp remoulade until ready to serve. Toss shredded or chopped
- Chop or dice seeded tomatoes, dice avocado and squirt with lemon. Peel and quarter the hard boiled eggs.
- Toss shredded or chopped iceberg or romaine with 1/2 cup remoulade sauce. Divide dressed salad between 4, 6 or 8 plates. (luncheon, starter or appetizer course?)
- Toss the shrimp in the same bowl with another 1/4 to 1/3 cup remoulade sauce. (You want the shrimp to be coated, but not soaked). Divide the shrimp among the plates.
- Garnish with tomatoes, avocado, capers, additional chopped parsley, and 1/4 hard boiled egg. Serve additional sauce on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 453kcal | 23% |
| Carbohydrates | 12g | 4% |
| Protein | 6g | 12% |
| Fat | 44g | 68% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 19g | 112% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 70mg | 23% |
| Sodium | 871mg | 36% |
| Potassium | 562mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 1814IU | 36% |
| Vitamin C | 29mg | 32% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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