Shrimp Remoulade Recipe

Combine base

In a medium bowl, whisk together 1 cup mayonnaise, 2 tbs Creole or Dijon mustard, and 1 tsp prepared horseradish until smooth.

Add seasonings and acid

Whisk in 2 tbs fresh lemon juice, 1 tsp Worcestershire sauce, and 1 tsp hot sauce until fully incorporated.

Fold in aromatics and pickles

Stir in 1 tbs finely chopped capers, 2 tbs finely diced cornichons or dill pickles, 1 tbs minced shallot, 2 tbs finely chopped parsley, and 2 tbs chopped green onions. Mix thoroughly.

Adjust heat and seasoning

Add 1 tsp paprika and 1 tsp cayenne pepper; season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust lemon, hot sauce, or salt to preference.

Chill

Cover and refrigerate the remoulade for at least 30 minutes (preferably 1 hour) to let flavors meld. If making ahead, remoulade will keep refrigerated for 3–4 days.

Prepare poaching liquid

In a wide saucepan or deep skillet, bring 4 cups water, 2 smashed garlic cloves, 1 bay leaf, 1 tsp kosher salt, 0.5 tsp black pepper, and 1 tsp Old Bay or Creole seasoning to a gentle simmer over medium heat. Do not boil vigorously.

Poach shrimp

Add 1 lb peeled and deveined large shrimp to the simmering liquid in a single layer. Cook just until shrimp turn pink and opaque, about 2–3 minutes depending on size. The internal temperature should reach 120–135°F (49–57°C) for tender shrimp. Do not overcook.

Shock in ice bath

Immediately transfer shrimp with a slotted spoon into a bowl with 2 cups ice and cold water to stop cooking. Let sit 2–3 minutes until fully chilled.

Drain and pat dry

Drain shrimp thoroughly on a paper towel-lined tray and gently pat dry. If desired, chop shrimp into bite-sized pieces for easier tossing or leave whole for plating.

Toss shrimp with remoulade

Place chilled shrimp in a bowl and fold in 3/4 to 1 cup of remoulade sauce (start with 3/4 cup and add to taste) until shrimp are evenly coated. Reserve extra remoulade for serving.

Prepare greens

Arrange 4 cups butter lettuce leaves or mixed salad greens on a serving platter or individual plates.

Plate

Pile remoulade-coated shrimp onto the greens. Garnish with a sprinkle of 1/4 tsp smoked paprika and 1 tbs fresh parsley leaves. Serve with lemon wedges and additional remoulade on the side.

Storage

Leftover shrimp remoulade stored in an airtight container will keep in the refrigerator for up to 2 days. The remoulade sauce alone keeps 3–4 days refrigerated.