Shrimp Rémoulade with Two Sauces

Name: Shrimp Rémoulade with Two Sauces
Ingredients: Leafy tops from a bunch of celery; 5 bay leaves; 3 whole cloves; 2 cloves garlic , peeled and crushed; 1 large lemon , sliced; ½ cup salt; 3 lb. medium shrimp (25-30 count); ½ cup chili sauce (bottled) or ketchup, plus more to taste; ½ cup Creole mustard , plus more to taste; 1 Tbsp. paprika; ½ tsp. salt; 2 Tbsp. lemon juice; ¼ tsp. Tabasco; ½ tsp. minced garlic; 1 cup olive oil; 3 green onions , green part only, finely chopped; 1 cup mayonnaise; ½ cup Creole mustard; 2 Tbsp. lemon juice; ½ tsp. Tabasco Garlic Pepper Sauce; 1 tsp. Worcestershire sauce; ½ tsp. salt; 3 green onions , green part only, finely chopped

Chef

Tom Fitzmorris

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Cookbook

Tom Fitzmorris's New Orleans Food: More Than 225 of the City's Best Recipes

Published by Stewart, Tabori & Chang

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This image courtesy of Joseph DeLeo

There are two kinds of rémoulade sauce served around New Orleans, and everybody has a favorite. My preference is the orange-red kind that’s utterly unique to our area. White rémoulade sauce, made with mayonnaise, is actually closer to the classic French recipe. It’s so good that in recent years I’ve taken to making both sauces and letting people take their pick. What the sauces have in common is the main active ingredient: Creole mustard–a rough, brown, country-style mustard mixed with a bit of horseradish.

NotesThe shrimp for shrimp rémoulade should be medium size, about 25-30 count to the pound. If you’re making only the red style of rémoulade, a good trick is to underboil the shrimp slightly, then marinate them in the rather acidic sauce. The shrimp will finish cooking in the sauce in much the same way they do in a ceviche marinade.

Makes8 appetizer portions or 6 entree salads

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionBuffet, Casual Dinner Party, Cocktail Party

Recipe Coursecold appetizer, hors d'oeuvre

Dietary Considerationgluten-free, lactose-free, low carb, peanut free, soy free, tree nut free

Mealdinner

Moodfestive

Taste and Texturecreamy, savory, spiced, tangy

Type of Dishmain course salad

Ingredients

Leafy tops from a bunch of celery
5 bay leaves
3 whole cloves
2 cloves garlic, peeled and crushed
1 large lemon, sliced
½ cup salt
3 lb. medium shrimp (25-30 count)
½ cup chili sauce (bottled) or ketchup, plus more to taste
½ cup Creole mustard, plus more to taste
1 Tbsp. paprika
½ tsp. salt
2 Tbsp. lemon juice
¼ tsp. Tabasco
½ tsp. minced garlic
1 cup olive oil
3 green onions, green part only, finely chopped
1 cup mayonnaise
½ cup Creole mustard
2 Tbsp. lemon juice
½ tsp. Tabasco Garlic Pepper Sauce
1 tsp. Worcestershire sauce
½ tsp. salt
3 green onions, green part only, finely chopped

Instructions

Bring a gallon of water to a boil in a large pot and add all of the shrimp ingredients except the shrimp. Boil the water for 15 minutes, then add the shrimp. Remove the pot from the heat immediately and allow the shrimp to steep for 4 minutes, or until the shell separates easily from the meat.
Drain the shrimp in a colander and set aside until cool enough to handle. Peel and devein the shrimp.
To make the red rémoulade sauce: Combine all the ingredients except the olive oil and green onions in a bowl. Add the oil a little at a time, stirring constantly, until all oil is absorbed. Taste the sauce and add more chili sauce or Creole mustard if needed. Stir in the green onions.
To make the white rémoulade sauce: Combine all the ingredients in a bowl and stir to blend.
Place the shrimp on a leaf of lettuce, sliced avocados, sliced tomatoes, or Belgian endive leaves. Drizzle half the shrimp with one sauce, half with the other. The sauces can also be served in pools for dipping.