New Orleans Shrimp Remoulade
This is one of our favorite recipes. It brings together New Orleans along with our famous Gulf Coast Seafood!
Shrimp Remoulade:
Shrimp
2 lbs. medium shrimp, peeled and deveined
1 tsp. each ground red, white and black pepper
1/2 gallon water
3 tbsp. salt
Remoulade
1 cup olive oil
1/3 cup paprika
1 ½ tsp. salt
3 cups minced celery
1 cup vinegar
1 tbsp. ground black pepper
½ cup. white horseradish
2/3 cup minced parsley
1-1/3 cup Creole mustard
1/3 cup minced onion
¼ cup Blue Plate Mayonnaise
Directions
Bring the water, salt, and pepper to a boil in a medium stockpot over high heat. When the water reaches a full boil, add the shrimp and stir. Reduce heat to medium and cook for 2-3 minutes, stirring often, until the shrimp are pink and firm. (The water should not return to a boil.) Drain the shrimp, then cool the shrimp quickly by swirling them in a bowl filled with ice and a little water.
Remoulade: In a large mixing bowl, combine the olive oil, vinegar, mustard, paprika, pepper, salt, horseradish, andBlue Plate Mayonnaise. Add the celery, parsley, and onion. Stir to combine.
White remoulade: All all ingredients in a large mixing bowl. Stir until combined.
Chill the remoulade and shrimp in the refrigerator until you are ready to serve.
When you are ready to serve, place the shrimp in a mixing bowl, add generous amounts of remoulade sauce and mix well. Serve on a bed of lettuce.
Lumped crabmeat may be substituted in place of shrimp for an equally delicious dish.
