SHRIMP REMOULADE

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Shrimp Remoulade image

A good shrimp rémoulade should be in regular rotation of anyone who wants to cook with the best ingredients the South has to offer, not the least of which are sweet, meaty Gulf shrimp. This version, from Craig Claiborne, of this classic New Orleans dish offers the punch of horseradish and lots of Creole mustard, which at one time seemed an exotic ingredient.

Provided by The New York Times

Categories     appetizer

Time 10m

Yield 8 or more servings

Number Of Ingredients 15

3 tablespoons Creole mustard (see note)
1/4 cup tarragon vinegar
1 tablespoon paprika
1 cup olive oil
Salt to taste if desired
Freshly ground pepper to taste
5 teaspoons prepared horseradish
1 tablespoon finely minced garlic
3/4 cup finely chopped green onions or scallions
3/4 cup finely chopped heart of celery
1 tablespoon finely chopped parsley
Tabasco sauce to taste
2 tablespoons ketchup, optional
2 pounds cooked shrimp (see Boiled Shrimp recipe), peeled
Finely shredded iceberg lettuce

Steps:

  • Put the mustard in a mixing bowl and add the vinegar and paprika. Start blending with a wire whisk.
  • Begin adding the oil gradually, beating briskly with the whisk. Season with salt and pepper and stir in all of the the remaining ingredients except the shrimp and lettuce. Add the shrimp and stir to blend. Refrigerate for several hours or overnight. Serve on a bed of shredded iceberg lettuce.

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #appetizers     #seafood     #shrimp     #dietary     #shellfish

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