Remoulade redux

16 Jan

Two rémoulades, no waiting:


Shrimp Remoulade is in every New Orleanean’s arsenal of favored dishes for relaxed entertaining. This is our most popular dish and most frequently requested recipe. Tip for the home cook: The sauce is definitely best made a day in advance and refrigerated. Then all that’s left to do is toss in the shrimp, plate and serve. It’s a snap to make, yet it’s always impressive.

¾ cup chopped celery

¾ cup chopped scallions (white and green parts)

½ cup chopped curly parsley

1 cup chopped yellow onion

½ cup ketchup

½ cup tomato purée

½ cup Creole mustard or any coarse, grainy brown mustard

2 tablespoons prepared horseradish, or to taste

¼ cup red wine vinegar

2 tablespoons Spanish hot paprika

1 teaspoon Worcestershire sauce

½ cup salad oil

4 dozen jumbo (15 count) shrimp, peeled, boiled, and chilled

1 small head of iceberg lettuce, washed, dried and cut into thin ribbons

Mince the celery, scallions, parsley and onions in a food processor. Add the ketchup, tomato puree, Creole mustard, horseradish, red wine vinegar, paprika and Worcestershire. Begin processing again and add the oil in a slow drizzle to emulsify. Stop when the dressing is smooth. Chill for 6 to 8 hours or overnight. Correct the seasoning with additional horseradish, if desired, after the ingredients have had the opportunity to marry.

In a large mixing bowl, add the sauce to the shrimp and toss gently to coat. Divide the lettuce among 6 chilled salad plates. Divide the shrimp evenly atop the lettuce and serve.

GALATOIRE’S rémoulade blanc

1 cup mayonnaise

2 tbsp. Creole mustard

2 tbsp. dry white wine

12t tbsp. fresh lemon juice

1 tbsp. grated horseradish

2 tsp. minced parsley, plus more

14 tsp. cayenne

14 tsp. freshly ground white pepper

4 scallions, minced

Kosher salt, to taste

2 lb. medium cooked shrimp, peeled and deveined, tails removed, chilled

12 head iceberg lettuce, thinly sliced

Stir mayonnaise, mustard, wine, juice, horseradish, parsley, cayenne, pepper, scallions, and salt in a bowl; stir in shrimp. Divide lettuce between plates; top with shrimp and garnish with parsley.


12 cup mayonnaise

2 tbsp. high quality olive oil

2 tsp. white wine vinegar

1 tsp. Creole or Dijon mustard

1 tsp. small capers, rinsed, drained, and finely chopped

12 tsp. finely chopped flat-leaf parsley

12 tsp. kosher salt

18 tsp. freshly ground white pepper

3 green onions, finely chopped

1 lb. jumbo lump crab meat

12 large leaves butter lettuce

4 slices tomato, halved

Whisk together mayonnaise, oil, vinegar, mustard, capers, parsley, salt, pepper, and scallions; add crabmeat and fold gently to combine. Place 3 leaves lettuce each on 4 salad plates. Divide crab mixture evenly among plates and garnish with two half slices tomato.


2 egg yolks
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon Champagne vinegar
1 ½ cups vegetable oil
2 tablespoons dill pickle relish
2 tablespoons petite nonpareil capers, drained
Salt and white pepper

In a medium size-mixing bowl, whisk the egg yolks, Dijon, lemon juice and vinegar until they are incorporated. Slowly pour the vegetable oil into the mix in a thin steady stream while continuously whisking until a mayonnaise is created. If the mayonnaise gets too thick before all of the oil has been incorporated whisk a tablespoon of room temperature water into the mix and then resume with the oil. Fold in the dill relish and capers. Add salt and white pepper to taste. Chill until needed.

Shrimp Remoulade

Source: Chef Paul Prudhomme’s Louisiana Kitchen

Prepared: June 2018 by Laura Lutz

Makes: 6 Appetizer servings

Make the Remoulade Sauce several hours ahead or, preferably, two to three days before serving. It keeps several days refrigerated and improves with time.

3 cups Basic Seafood Stock or water 2 bay leaves

1⁄2 teaspoon white pepper

1⁄2 teaspoon onion powder

1⁄2 teaspoon garlic powder

1⁄2 teaspoon dry mustard

1⁄2 teaspoon ground cayenne pepper

1⁄2 teaspoon black pepper

1⁄4 teaspoon dried thyme leaves

1⁄4 teaspoon dried basil leaves

1 1⁄2 pounds unpeeled shrimp, without heads 1 1⁄2 cups Remoulade Sauce

6 large bowl-shaped lettuce leaves

2 cups very thinly shredded lettuce

1 1⁄2 small tomatoes, cut in to 12 wedges

12 black olives

6 large sprigs parsley

Combine the stock or water and the seasonings in a large saucepan. Bring to a boil; reduce heat and simmer 3 minutes. Turn heat to high and add the unpeeled shrimp. Cook uncovered over high heat for 3 minutes. Immediately drain the shrimp and refrigerate. When cool, peel shrimp and then chill well.

In a medium size bowl, combine the chilled shrimp and the Remoulade Sauce. For each serving, place a lettuce leaf on a salad plate and mound about 1/3 cup shredded lettuce in the center; top with 6-10 shrimp. Garnish each salad with 2 tomato wedges, 2 black olives and a sprig of parsley.

Remoulade Sauce

2 egg yolks

1⁄4 cup vegetable oil

1⁄2 cup finely chopped celery

1⁄2 cup finely chopped green onions

1⁄4 cup chopped fresh parsley

1⁄4 cup horseradish, finely grated fresh or prepared 1⁄4 lemon, seeded

1 bay leaf, crumbled

2 T. Creole mustard

2 T. catsup

2 T. Worcestershire sauce

1 T. prepared mustard

1 T. white vinegar

1 T. Tabasco sauce

1 T. Minced garlic

2. tsp Sweet paprika

1 tsp salt

In a blender or food processor, beat the egg yolks 2 minutes. With the machine running, add the oil in a thin stream. One at a time, blend in the remaining ingredients until well mixed and

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