Shrimp Remoulade Recipe at Nola Cuisine

Shrimp Remoulade is a vibrant cold appetizer from New Orleans, using high quality, properly cooked shrimp. There are two styles of remoulade common in Louisiana, one white (mayonnaise/mustard based) and the author's preferred red version, which is the style of this version. The recipe includes ingredients like celery, green onions, garlic, Creole mustard, paprika, vinegar, horseradish, and spices, blended into a thick emulsion, ideally made the day before to let flavors meld. I also share a technique for boiling shrimp: simmering briefly, shocking in ice water, keeping the shells on to retain flavor, then removing them (but leaving the tails) before coating the shrimp lightly with sauce, marinating, and serving atop shredded lettuce.

Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!