A Condiment Worth Making: New Orleans Rémoulade

I adore shrimp, especially in the Summer, but ordinary cocktail sauce doesn't always do it justice. New Orleans rémoulade, on the other hand, has a bold flavor that transforms simple boiled shrimp into an impressive standalone meal.


Most people are familiar with the French version of rémoulade, a mayonnaise-based sauce made with Dijon mustard and capers. But Louisiana rémoulade — used primarily as a shrimp topping — is made with olive oil, celery, green onions, shallots, and parsley. The reddish tint comes from the addition of paprika and cayenne, and this Cajun condiment with a slight Italian flavor is full of spice without being too spicy.

Rémoulade can be prepared in advance, so try making the condiment on Sunday night then boiling the shrimp for an easy but gourmet Monday night dinner. I even used the leftovers the next day to make a sandwich, so stay tuned for that tomorrow. To learn how to make this simple sauce for shrimp rémoulade, read more.

Shrimp Remoulade

Shrimp Remoulade

Shrimp Remoulade

Ingredients

1 bunch scallions, cut up
2 small stalks celery, cut up
2 sprigs fresh parsley, cut up
3 tablespoons Creole mustard *
5 teaspoons paprika
1 1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
6 tablespoons white wine vinegar
5 teaspoons fresh lemon juice
1/2 teaspoon dried basil
3/4 cup olive oil
2 tablespoons shallot, finely chopped
1 tablespoon chopped celery
2 teaspoons finely minced fresh parsley
1 cup coarsely chopped romaine lettuce
1 pound whole fresh shrimp, boiled, peeled, deveined, and chilled

* Can substitute whole-grain Dijon mustard.

Directions

Serves 4.

  1. Grind the bunch of scallions, two celery stalks, and two sprigs fresh parsley in a food processor or reduce almost to a puree in an electric blender.
  2. Place the vegetable puree in a china or stainless-steel bowl, then add the mustard, paprika, salt, pepper, and cayenne and blend with a wooden spoon. Add the vinegar, lemon juice, and basil and blend again. Gradually add the olive oil, stirring constantly.
  3. When well blended, add the chopped shallot, celery, and finely minced parsley and stir thoroughly. Cover bowl with plastic wrap and refrigerate for at least 3 hours.
  4. At serving time, chop the lettuce and put 1/4 cup on each salad plate. Place the boiled shrimp on top of the lettuce, and after stirring it well pour about 1/4 cup remoulade sauce over each portion; the sauce should completely cover the shrimp. Serve well chilled.






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