Delicious Shrimp Remoulade

Shrimp remoulade is a New Orleans staple that takes the French remoulade sauce and dials up the spice and color with Creole mustard, paprika, and a hit of cayenne. The result is a sauce that’s somewhere between a spicy mayonnaise and a Louisiana cocktail dressing, perfect for poached shrimp.

The cook-and-cool shrimp technique is foolproof. Plunging the shrimp into already-boiling water and then immediately killing the heat lets them poach gently in the residual hot water without overcooking. You get tender, just-cooked shrimp every time, never rubbery.

Making the sauce in a blender with the oil drizzled in is essentially a fast mayonnaise. The eggs and oil emulsify into the thick, creamy base that carries all the seasonings. Pour the oil too fast and the emulsion breaks. Slow and steady is the rule.

Creole mustard is the signature ingredient. It’s coarser, spicier, and more vinegar-forward than yellow mustard, and it gives the sauce its characteristic bite. Zatarain’s is the classic brand. If you can’t find it, mix whole grain Dijon with a little prepared horseradish.

Chef Tips

• Use room-temperature eggs. Cold eggs make the emulsion harder to form.
• Make the sauce at least 1 hour ahead and refrigerate. The flavors meld and the heat softens.
• Use larger shrimp (16/20 count or bigger) for proper presentation. Tiny shrimp disappear under the sauce.
• Serve cold on a bed of crisp shredded lettuce. Iceberg or romaine hold up best.

Variations

• Substitute lump crabmeat for shrimp for an even more luxurious version.
• Add 1 tablespoon of chopped capers to the sauce for briny depth.
• Serve as an hors d’oeuvre with sauce in a bowl in the center and shrimp arrayed around for dipping.