Shrimp Rémoulade

Name: Shrimp Rémoulade
Total time: 4 h 15 min
Yield: Serves 6 to 8
Cuisine: creole
Ingredients: 2 tablespoons Creole (brown) mustard, preferably Zatarain's; 1 tablespoon paprika; 1/2 teaspoon cayenne; 2 1/2 teaspoons salt; 1/4 cup tarragon vinegar; 1/2 cup plus 3 tablespoons olive oil; * cup chopped scallions, including 2 to 3 inches of the green tops; 1/4 cup minced celery; 1/4 cup chopped flat-leaf parsley; 3 pounds raw medium shrimp; 1 head iceberg lettuce, sliced 1/4 -inch thick

By Peter Feibleman

Total Time: 4 hours 15 minutes
Rating: 3(7)
Comments: Read comments

Featured in: Eat, Memory; Rémoulade of Things Past

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Serves 6 to 8

2tablespoons Creole (brown) mustard, preferably Zatarain's
1tablespoon paprika
½teaspoon cayenne
2½teaspoons salt
¼cup tarragon vinegar
½cup plus 3 tablespoons olive oil
* cup chopped scallions, including 2 to 3 inches of the green tops
¼cup minced celery
¼cup chopped flat-leaf parsley
3pounds raw medium shrimp
1head iceberg lettuce, sliced ¼ -inch thick

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Whisk together the mustard, paprika, cayenne and 1½ teaspoons salt in a deep bowl. Beat in the vinegar. Whisking constantly, pour in the oil in a slow, thin stream and beat until smooth and thick. Add the scallions, celery and parsley and mix well. Cover tightly with plastic wrap and let rest at room temperature for at least 4 hours.
Step 2
Shell and devein the shrimp. Rinse them under cold water. Bring 2 quarts of water to a simmer in a large pot. Add the remaining salt. Drop in the shrimp and cook, uncovered, for 3 to 5 minutes, until pink and firm. Drain, let cool, then chill until ready to serve.
Step 3
Mound the shredded lettuce on individual chilled plates. Arrange the shrimp on top, spoon some of the sauce over them -- reserving the rest for another use -- and serve immediately.