Mardi Gras is just around the corner. The next best thing to eating in the Big Easy is making Cajun and Creole food at home. I was inspired to make shrimp remoulade after a trip to New Orleans, where I gorged myself on this ubiquitous dish.
Remoulade is a tangy mayonnaise-based sauce—flavored with mustard, horseradish, vinegar, chili sauce and scallions—that pairs beautifully with seafood.
This recipe is adapted from my dear friend, Jamie Shannon, who taught me how to make this sauce. He passed away many years ago. Jamie was the chef at Commander’s Palace in New Orleans and one of the world’s great taste makers. His remoulade beat all others.
Poached Shrimp Remoulade
3 stalks celery, chopped
5 cloves garlic, peeled
3 medium eggs
1 teaspoon Chesapeake Bay Seasoning
2 tablespoons paprika
2 tablespoons Worcestershire sauce
1/4 cup whole seed mustard
1/4 cup yellow Cajun mustard
1/4 cup prepared horseradish
1/4 cup Heinz Chile sauce
1/2 cup white vinegar
6 scallions, chopped
1 1/2 cups vegetable oil
1 tablespoon hot sauce
12 ounces brown ale
3 ribs celery, chopped
1 onion, chopped
1 lemon, sliced
1 quart water
2 pounds shrimp (u-15 size are best), peeled and deveined
1 cup Cajun seasoning
3 cups ice
3 cups escarole or iceberg lettuce, julienned
Cherry tomatoes, for garnish
Lemon wedges, for garnish
Parsley, for garnish
First, make the remoulade. Place the celery, garlic, eggs, Chesapeake Bay seasoning, paprika, Worcestershire, mustards, horseradish, chili sauce, vinegar and scallions in the bowl of a food processor. With machine running, slowly pour oil in to emulsify. Season with hot sauce and salt. Place in the fridge while you finish the dish, the longer it rests, the better.
In a large pot over medium heat, add the beer, celery, onion, lemon and water. Bring to a boil, then simmer for 5 minutes. Add the shrimp one at a time. Stir and cook for 3 to 4 minutes until shrimp are just cooked through. Strain into a large colander set over a bowl. Sprinkle the Cajun seasoning over the shrimp and immediately add a few cups of ice. The ice will melt, drawing the seasoning into the shrimp as they cool.
Place the shrimp on a platter or individual plates over the escarole or lettuce. Garnish with tomatoes, lemon wedges and parsley. Cover shrimp with a healthy dose of remoulade and serve.
Make this with crab instead. Get the recipe here.
Find all my favorite New Orleans-inspired recipes here.
How to prep shrimp at home.
Watch me cook this recipe.
What’s your favorite thing to eat in New Orleans? Favorite restaurants? Share in the comments!
Thanks for reading Spilled Milk.
The small subscription fee helps compensate my team fairly, keep the lights on, and (let’s be honest) stock the fridge.
If you enjoyed this content, please click the ‘heart’ at the bottom. Share this with a friend, on your social media, etc., etc., etc., you know the drill.