Shrimp Remoulade Recipe

Prepare poaching liquid

In a medium saucepan large enough to hold the shrimp in a single layer, combine 6 cups water, 1 teaspoon kosher salt, 1 bay leaf and the halved lemon (squeeze one half into the water and add the other half). Bring to a gentle simmer over medium heat — do not boil vigorously.

Poach the shrimp

Add the shrimp to the simmering liquid in a single layer. Maintain a gentle simmer and cook until the shrimp turn pink and opaque and curl into a loose 'C', about 2 to 3 minutes for large shrimp. Overcooking will make shrimp tough.

Cool and chill

Using a slotted spoon, transfer shrimp to an ice bath (bowl of iced water) to stop cooking and keep them firm. Let cool for 3–5 minutes, then drain and pat dry with paper towels. Chill in the refrigerator while you make the remoulade.

Combine base ingredients

In a medium bowl, whisk together 1 cup mayonnaise, 2 tablespoons Creole mustard, 2 tablespoons ketchup, and 1 teaspoon prepared horseradish until smooth.

Add flavor components

Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon paprika, 1/4 teaspoon cayenne, 4 drops hot sauce, 1 tablespoon chopped capers, 1 tablespoon sweet pickle relish, and 1/2 teaspoon Creole seasoning. Mix until evenly distributed.

Finish and adjust seasoning

Fold in 2 tablespoons finely sliced green onions, 1 tablespoon fresh lemon juice, 1/2 teaspoon sugar, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add more hot sauce, cayenne, lemon or salt to reach desired zesty balance. If you prefer a smoother, less chunky sauce, pulse briefly in a food processor.

Chill the sauce

Cover and refrigerate the remoulade for at least 30 minutes (up to 24 hours) to allow flavors to meld. Bring to refrigerator-cold before serving.

Arrange chilled lettuce leaves on a platter or divide among 4 appetizer plates. Place 4–5 chilled shrimp on each leaf (or arrange shrimp around a bowl of remoulade).

Spoon 1 to 2 tablespoons of chilled remoulade over each portion of shrimp (or place remoulade in a small bowl for dipping). Garnish with chopped parsley and lemon wedges. Serve immediately with crackers or toasted baguette slices if desired.

Storage: keep leftover remoulade refrigerated in an airtight container up to 4 days. Cooked shrimp will keep 2 days refrigerated.