Shrimp Remoulade

Name: Shrimp Remoulade
Prep time: 20 min
Cook time: 5 min
Total time: 20 min
Yield: 8 servings
Cuisine: cajun
Ingredients: 2 pounds fresh shrimp in the shell; 16 whole allspice; 1 large clove garlic, peeled and crushed; 12 peppercorns, crushed; Salt to taste if desired; 2 tablespoons Creole mustard (Zatarain's Creole mustard is available in many fine-food shops); 1 tablespoon tarragon-wine vinegar; Salt to taste if desired; Freshly ground pepper to taste; 1 cup olive oil; 1 tablespoon paprika; 1/2 cup finely chopped celery; 1 cup chopped scallions or green onions; 1 teaspoon chopped garlic; 1/2 cup chopped parsley; 2 tablespoons horseradish, preferably fresh; 2 tablespoons anchovy paste; 1/8 teaspoon cayenne pepper; 2 tablespoons lemon juice; Tabasco sauce to taste; Shredded romaine lettuce; Lemon wedges

By Craig Claiborne

Updated Oct. 11, 2023

Total Time: 20 minutes
Prep Time: 20 minutes
Cook Time: 5 minutes
Rating: 4(44)
Notes: Read community notes

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)

Featured in: CAJUN AND CREOLE: FRENCH

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Ingredients

Yield:8 servings

The Shrimp

2pounds fresh shrimp in the shell
16whole allspice
1large clove garlic, peeled and crushed
12peppercorns, crushed
Salt to taste if desired

The Remoulade Sauce

2tablespoons Creole mustard (Zatarain's Creole mustard is available in many fine-food shops)
1tablespoon tarragon-wine vinegar
Salt to taste if desired
Freshly ground pepper to taste
1cup olive oil
1tablespoon paprika
½cup finely chopped celery
1cup chopped scallions or green onions
1teaspoon chopped garlic
½cup chopped parsley
2tablespoons horseradish, preferably fresh
2tablespoons anchovy paste
⅛teaspoon cayenne pepper
2tablespoons lemon juice
Tabasco sauce to taste

The Garnish

Shredded romaine lettuce
Lemon wedges

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
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.
Step 3
Stir in remaining ingredients for the sauce.
Step 4
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.