Shrimp Remoulade

By The New York Times

Total Time
10 minutes, plus overnight refrigeration
Rating
4(20)
Notes
Read community notes

A good shrimp rémoulade should be in regular rotation of anyone who wants to cook with the best ingredients the South has to offer, not the least of which are sweet, meaty Gulf shrimp. This version, from Craig Claiborne, of this classic New Orleans dish offers the punch of horseradish and lots of Creole mustard, which at one time seemed an exotic ingredient.

Featured in: FAVORITE FOODS TO MARK A CHANGE OF SEASONS

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:8 or more servings
  • 3tablespoons Creole mustard (see note)
  • ¼cup tarragon vinegar
  • 1tablespoon paprika
  • 1cup olive oil
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • 5teaspoons prepared horseradish
  • 1tablespoon finely minced garlic
  • ¾cup finely chopped green onions or scallions
  • ¾cup finely chopped heart of celery
  • 1tablespoon finely chopped parsley
  • Tabasco sauce to taste
  • 2tablespoons ketchup, optional
  • 2pounds cooked shrimp (see Boiled Shrimp recipe), peeled
  • Finely shredded iceberg lettuce
Ingredient Substitution Guide

Preparation

  1. Step 1

    Put the mustard in a mixing bowl and add the vinegar and paprika. Start blending with a wire whisk.

  2. Step 2

    Begin adding the oil gradually, beating briskly with the whisk. Season with salt and pepper and stir in all of the the remaining ingredients except the shrimp and lettuce. Add the shrimp and stir to blend. Refrigerate for several hours or overnight. Serve on a bed of shredded iceberg lettuce.

Tip
  • The best Creole mustard bears the name Zatarain's.

Ratings

4 out of 5
20 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

More Recipes From The New York Times

Trending on Cooking

Cooking Guides