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Shrimp Remoulade

Shrimp Remoulade


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Taking shrimp salad to a whole new level

Liz Birnbaum

Chef David Kinch may be known for his landmark three Michelin-starred California restaurant Manresa, but at The Bywater in Los Gatos, California, he's showcasing the best of New Orleans, the city where he grew up. Here is The Bywater's recipe for classic shrimp remoulade.

Ingredients

  • 1 Pound shrimp, poached and chilled (U 31-36)
  • 1 Cup remoulade sauce
  • 2 avocados, cut into large chunks
  • 2 romaine heads, cut into speard
  • 2 Tablespoons fines herbs (tarragon, parsley, chives)
  • 1 Cup okra, crispy fried in oil
  • Salt and pepper

Remoulade Sauce

  • 1/2 Cup mayonnaise
  • 1/2 Cup onions, small-diced
  • 3/4 Cups Dijon mustard
  • 3/4 Cups horseradish
  • 3/4 Cups white wine vinegar
  • 1/2 Teaspoon Creole spice
  • 1/4 lemon, juiced
  • 1 dash Crystal hot sauce
  • salt, to taste

Classic Creole Shrimp Rémoulade

Try this recipe for classic shrimp rémoulade from JBF Award winner Emeril Lagasse.

Ingredients

  • 1 egg yolk
  • 1/4 cup Creole mustard (preferably Zatarain&rsquos brand) or other whole-grain spicy mustard
  • 2 1/2 tablespoons red wine vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • 3/4 cup vegetable oil
  • 1/4 cup olive oil
  • 1/2 cup finely minced celery
  • 1/4 cup plus 2 tablespoons minced green onions (white and green parts)
  • 1/4 cup mayonnaise
  • 1 tablespoon ketchup
  • 1/4 teaspoon Worcestershire sauce
  • 1 large onion, peeled and halved
  • 1/4 cup kosher salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons liquid crab boil (preferably Zatarain&rsquos brand)
  • 1 1/2 pounds large gulf shrimp, peeled and deveined
  • Rémoulade as needed
  • Finely sliced fresh chives for garnish (optional)

Method

To make the rémoulade, whisk together the egg yolk, mustard, vinegar, horseradish, 3/4 teaspoon of the kosher salt, paprika, cayenne, and black pepper in a nonreactive mixing bowl. On a cutting board, mash the garlic to a paste with the remaining 1/4 teaspoon kosher salt using the side of a chef&rsquos knife. Add the garlic paste to the bowl and whisk to combine.

Combine the oils in a measuring cup with a pour spout and, while whisking vigorously, drizzle the oil blend very slowly into the mustard mixture until a smooth, thick emulsion forms. Whisk in the celery, green onions, mayonnaise, ketchup, and Worcestershire sauce. Chill thoroughly before using, up to 2 days in advance.

To make the shrimp, fill a large saucepan two-thirds full with water and add the onion halves. Bring to a boil over medium-high heat.

While waiting for the water to come to a boil, fill a large bowl with 1 quart of cool water. Add the salt, lemon juice, and liquid crab boil. Stir to dissolve the salt. Add 2 quarts of ice and set the seasoned ice bath aside.

When the water comes to a boil, add the shrimp and cook for 2 minutes. Immediately remove from the heat and allow the shrimp to sit in the hot water until just cooked through, about 1 minute longer. Drain the shrimp promptly and transfer them to the ice bath chill until completely cool. Drain the shrimp in a colander and pat them dry. Refrigerate until ready to serve.

When ready to serve, toss the shrimp with a generous amount of the rémoulade―it should thoroughly coat the shrimp. (Save any remaining rémoulade for another purpose.) Serve the shrimp rémoulade in chilled bowls, garnished with a sprinkling of chives if desired.


Classic Creole Shrimp Rémoulade

Try this recipe for classic shrimp rémoulade from JBF Award winner Emeril Lagasse.

Ingredients

  • 1 egg yolk
  • 1/4 cup Creole mustard (preferably Zatarain&rsquos brand) or other whole-grain spicy mustard
  • 2 1/2 tablespoons red wine vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • 3/4 cup vegetable oil
  • 1/4 cup olive oil
  • 1/2 cup finely minced celery
  • 1/4 cup plus 2 tablespoons minced green onions (white and green parts)
  • 1/4 cup mayonnaise
  • 1 tablespoon ketchup
  • 1/4 teaspoon Worcestershire sauce
  • 1 large onion, peeled and halved
  • 1/4 cup kosher salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons liquid crab boil (preferably Zatarain&rsquos brand)
  • 1 1/2 pounds large gulf shrimp, peeled and deveined
  • Rémoulade as needed
  • Finely sliced fresh chives for garnish (optional)

Method

To make the rémoulade, whisk together the egg yolk, mustard, vinegar, horseradish, 3/4 teaspoon of the kosher salt, paprika, cayenne, and black pepper in a nonreactive mixing bowl. On a cutting board, mash the garlic to a paste with the remaining 1/4 teaspoon kosher salt using the side of a chef&rsquos knife. Add the garlic paste to the bowl and whisk to combine.

Combine the oils in a measuring cup with a pour spout and, while whisking vigorously, drizzle the oil blend very slowly into the mustard mixture until a smooth, thick emulsion forms. Whisk in the celery, green onions, mayonnaise, ketchup, and Worcestershire sauce. Chill thoroughly before using, up to 2 days in advance.

To make the shrimp, fill a large saucepan two-thirds full with water and add the onion halves. Bring to a boil over medium-high heat.

While waiting for the water to come to a boil, fill a large bowl with 1 quart of cool water. Add the salt, lemon juice, and liquid crab boil. Stir to dissolve the salt. Add 2 quarts of ice and set the seasoned ice bath aside.

When the water comes to a boil, add the shrimp and cook for 2 minutes. Immediately remove from the heat and allow the shrimp to sit in the hot water until just cooked through, about 1 minute longer. Drain the shrimp promptly and transfer them to the ice bath chill until completely cool. Drain the shrimp in a colander and pat them dry. Refrigerate until ready to serve.

When ready to serve, toss the shrimp with a generous amount of the rémoulade―it should thoroughly coat the shrimp. (Save any remaining rémoulade for another purpose.) Serve the shrimp rémoulade in chilled bowls, garnished with a sprinkling of chives if desired.


Classic Creole Shrimp Rémoulade

Try this recipe for classic shrimp rémoulade from JBF Award winner Emeril Lagasse.

Ingredients

  • 1 egg yolk
  • 1/4 cup Creole mustard (preferably Zatarain&rsquos brand) or other whole-grain spicy mustard
  • 2 1/2 tablespoons red wine vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • 3/4 cup vegetable oil
  • 1/4 cup olive oil
  • 1/2 cup finely minced celery
  • 1/4 cup plus 2 tablespoons minced green onions (white and green parts)
  • 1/4 cup mayonnaise
  • 1 tablespoon ketchup
  • 1/4 teaspoon Worcestershire sauce
  • 1 large onion, peeled and halved
  • 1/4 cup kosher salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons liquid crab boil (preferably Zatarain&rsquos brand)
  • 1 1/2 pounds large gulf shrimp, peeled and deveined
  • Rémoulade as needed
  • Finely sliced fresh chives for garnish (optional)

Method

To make the rémoulade, whisk together the egg yolk, mustard, vinegar, horseradish, 3/4 teaspoon of the kosher salt, paprika, cayenne, and black pepper in a nonreactive mixing bowl. On a cutting board, mash the garlic to a paste with the remaining 1/4 teaspoon kosher salt using the side of a chef&rsquos knife. Add the garlic paste to the bowl and whisk to combine.

Combine the oils in a measuring cup with a pour spout and, while whisking vigorously, drizzle the oil blend very slowly into the mustard mixture until a smooth, thick emulsion forms. Whisk in the celery, green onions, mayonnaise, ketchup, and Worcestershire sauce. Chill thoroughly before using, up to 2 days in advance.

To make the shrimp, fill a large saucepan two-thirds full with water and add the onion halves. Bring to a boil over medium-high heat.

While waiting for the water to come to a boil, fill a large bowl with 1 quart of cool water. Add the salt, lemon juice, and liquid crab boil. Stir to dissolve the salt. Add 2 quarts of ice and set the seasoned ice bath aside.

When the water comes to a boil, add the shrimp and cook for 2 minutes. Immediately remove from the heat and allow the shrimp to sit in the hot water until just cooked through, about 1 minute longer. Drain the shrimp promptly and transfer them to the ice bath chill until completely cool. Drain the shrimp in a colander and pat them dry. Refrigerate until ready to serve.

When ready to serve, toss the shrimp with a generous amount of the rémoulade―it should thoroughly coat the shrimp. (Save any remaining rémoulade for another purpose.) Serve the shrimp rémoulade in chilled bowls, garnished with a sprinkling of chives if desired.


Classic Creole Shrimp Rémoulade

Try this recipe for classic shrimp rémoulade from JBF Award winner Emeril Lagasse.

Ingredients

  • 1 egg yolk
  • 1/4 cup Creole mustard (preferably Zatarain&rsquos brand) or other whole-grain spicy mustard
  • 2 1/2 tablespoons red wine vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • 3/4 cup vegetable oil
  • 1/4 cup olive oil
  • 1/2 cup finely minced celery
  • 1/4 cup plus 2 tablespoons minced green onions (white and green parts)
  • 1/4 cup mayonnaise
  • 1 tablespoon ketchup
  • 1/4 teaspoon Worcestershire sauce
  • 1 large onion, peeled and halved
  • 1/4 cup kosher salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons liquid crab boil (preferably Zatarain&rsquos brand)
  • 1 1/2 pounds large gulf shrimp, peeled and deveined
  • Rémoulade as needed
  • Finely sliced fresh chives for garnish (optional)

Method

To make the rémoulade, whisk together the egg yolk, mustard, vinegar, horseradish, 3/4 teaspoon of the kosher salt, paprika, cayenne, and black pepper in a nonreactive mixing bowl. On a cutting board, mash the garlic to a paste with the remaining 1/4 teaspoon kosher salt using the side of a chef&rsquos knife. Add the garlic paste to the bowl and whisk to combine.

Combine the oils in a measuring cup with a pour spout and, while whisking vigorously, drizzle the oil blend very slowly into the mustard mixture until a smooth, thick emulsion forms. Whisk in the celery, green onions, mayonnaise, ketchup, and Worcestershire sauce. Chill thoroughly before using, up to 2 days in advance.

To make the shrimp, fill a large saucepan two-thirds full with water and add the onion halves. Bring to a boil over medium-high heat.

While waiting for the water to come to a boil, fill a large bowl with 1 quart of cool water. Add the salt, lemon juice, and liquid crab boil. Stir to dissolve the salt. Add 2 quarts of ice and set the seasoned ice bath aside.

When the water comes to a boil, add the shrimp and cook for 2 minutes. Immediately remove from the heat and allow the shrimp to sit in the hot water until just cooked through, about 1 minute longer. Drain the shrimp promptly and transfer them to the ice bath chill until completely cool. Drain the shrimp in a colander and pat them dry. Refrigerate until ready to serve.

When ready to serve, toss the shrimp with a generous amount of the rémoulade―it should thoroughly coat the shrimp. (Save any remaining rémoulade for another purpose.) Serve the shrimp rémoulade in chilled bowls, garnished with a sprinkling of chives if desired.


Classic Creole Shrimp Rémoulade

Try this recipe for classic shrimp rémoulade from JBF Award winner Emeril Lagasse.

Ingredients

  • 1 egg yolk
  • 1/4 cup Creole mustard (preferably Zatarain&rsquos brand) or other whole-grain spicy mustard
  • 2 1/2 tablespoons red wine vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • 3/4 cup vegetable oil
  • 1/4 cup olive oil
  • 1/2 cup finely minced celery
  • 1/4 cup plus 2 tablespoons minced green onions (white and green parts)
  • 1/4 cup mayonnaise
  • 1 tablespoon ketchup
  • 1/4 teaspoon Worcestershire sauce
  • 1 large onion, peeled and halved
  • 1/4 cup kosher salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons liquid crab boil (preferably Zatarain&rsquos brand)
  • 1 1/2 pounds large gulf shrimp, peeled and deveined
  • Rémoulade as needed
  • Finely sliced fresh chives for garnish (optional)

Method

To make the rémoulade, whisk together the egg yolk, mustard, vinegar, horseradish, 3/4 teaspoon of the kosher salt, paprika, cayenne, and black pepper in a nonreactive mixing bowl. On a cutting board, mash the garlic to a paste with the remaining 1/4 teaspoon kosher salt using the side of a chef&rsquos knife. Add the garlic paste to the bowl and whisk to combine.

Combine the oils in a measuring cup with a pour spout and, while whisking vigorously, drizzle the oil blend very slowly into the mustard mixture until a smooth, thick emulsion forms. Whisk in the celery, green onions, mayonnaise, ketchup, and Worcestershire sauce. Chill thoroughly before using, up to 2 days in advance.

To make the shrimp, fill a large saucepan two-thirds full with water and add the onion halves. Bring to a boil over medium-high heat.

While waiting for the water to come to a boil, fill a large bowl with 1 quart of cool water. Add the salt, lemon juice, and liquid crab boil. Stir to dissolve the salt. Add 2 quarts of ice and set the seasoned ice bath aside.

When the water comes to a boil, add the shrimp and cook for 2 minutes. Immediately remove from the heat and allow the shrimp to sit in the hot water until just cooked through, about 1 minute longer. Drain the shrimp promptly and transfer them to the ice bath chill until completely cool. Drain the shrimp in a colander and pat them dry. Refrigerate until ready to serve.

When ready to serve, toss the shrimp with a generous amount of the rémoulade―it should thoroughly coat the shrimp. (Save any remaining rémoulade for another purpose.) Serve the shrimp rémoulade in chilled bowls, garnished with a sprinkling of chives if desired.


Classic Creole Shrimp Rémoulade

Try this recipe for classic shrimp rémoulade from JBF Award winner Emeril Lagasse.

Ingredients

  • 1 egg yolk
  • 1/4 cup Creole mustard (preferably Zatarain&rsquos brand) or other whole-grain spicy mustard
  • 2 1/2 tablespoons red wine vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • 3/4 cup vegetable oil
  • 1/4 cup olive oil
  • 1/2 cup finely minced celery
  • 1/4 cup plus 2 tablespoons minced green onions (white and green parts)
  • 1/4 cup mayonnaise
  • 1 tablespoon ketchup
  • 1/4 teaspoon Worcestershire sauce
  • 1 large onion, peeled and halved
  • 1/4 cup kosher salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons liquid crab boil (preferably Zatarain&rsquos brand)
  • 1 1/2 pounds large gulf shrimp, peeled and deveined
  • Rémoulade as needed
  • Finely sliced fresh chives for garnish (optional)

Method

To make the rémoulade, whisk together the egg yolk, mustard, vinegar, horseradish, 3/4 teaspoon of the kosher salt, paprika, cayenne, and black pepper in a nonreactive mixing bowl. On a cutting board, mash the garlic to a paste with the remaining 1/4 teaspoon kosher salt using the side of a chef&rsquos knife. Add the garlic paste to the bowl and whisk to combine.

Combine the oils in a measuring cup with a pour spout and, while whisking vigorously, drizzle the oil blend very slowly into the mustard mixture until a smooth, thick emulsion forms. Whisk in the celery, green onions, mayonnaise, ketchup, and Worcestershire sauce. Chill thoroughly before using, up to 2 days in advance.

To make the shrimp, fill a large saucepan two-thirds full with water and add the onion halves. Bring to a boil over medium-high heat.

While waiting for the water to come to a boil, fill a large bowl with 1 quart of cool water. Add the salt, lemon juice, and liquid crab boil. Stir to dissolve the salt. Add 2 quarts of ice and set the seasoned ice bath aside.

When the water comes to a boil, add the shrimp and cook for 2 minutes. Immediately remove from the heat and allow the shrimp to sit in the hot water until just cooked through, about 1 minute longer. Drain the shrimp promptly and transfer them to the ice bath chill until completely cool. Drain the shrimp in a colander and pat them dry. Refrigerate until ready to serve.

When ready to serve, toss the shrimp with a generous amount of the rémoulade―it should thoroughly coat the shrimp. (Save any remaining rémoulade for another purpose.) Serve the shrimp rémoulade in chilled bowls, garnished with a sprinkling of chives if desired.


Classic Creole Shrimp Rémoulade

Try this recipe for classic shrimp rémoulade from JBF Award winner Emeril Lagasse.

Ingredients

  • 1 egg yolk
  • 1/4 cup Creole mustard (preferably Zatarain&rsquos brand) or other whole-grain spicy mustard
  • 2 1/2 tablespoons red wine vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • 3/4 cup vegetable oil
  • 1/4 cup olive oil
  • 1/2 cup finely minced celery
  • 1/4 cup plus 2 tablespoons minced green onions (white and green parts)
  • 1/4 cup mayonnaise
  • 1 tablespoon ketchup
  • 1/4 teaspoon Worcestershire sauce
  • 1 large onion, peeled and halved
  • 1/4 cup kosher salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons liquid crab boil (preferably Zatarain&rsquos brand)
  • 1 1/2 pounds large gulf shrimp, peeled and deveined
  • Rémoulade as needed
  • Finely sliced fresh chives for garnish (optional)

Method

To make the rémoulade, whisk together the egg yolk, mustard, vinegar, horseradish, 3/4 teaspoon of the kosher salt, paprika, cayenne, and black pepper in a nonreactive mixing bowl. On a cutting board, mash the garlic to a paste with the remaining 1/4 teaspoon kosher salt using the side of a chef&rsquos knife. Add the garlic paste to the bowl and whisk to combine.

Combine the oils in a measuring cup with a pour spout and, while whisking vigorously, drizzle the oil blend very slowly into the mustard mixture until a smooth, thick emulsion forms. Whisk in the celery, green onions, mayonnaise, ketchup, and Worcestershire sauce. Chill thoroughly before using, up to 2 days in advance.

To make the shrimp, fill a large saucepan two-thirds full with water and add the onion halves. Bring to a boil over medium-high heat.

While waiting for the water to come to a boil, fill a large bowl with 1 quart of cool water. Add the salt, lemon juice, and liquid crab boil. Stir to dissolve the salt. Add 2 quarts of ice and set the seasoned ice bath aside.

When the water comes to a boil, add the shrimp and cook for 2 minutes. Immediately remove from the heat and allow the shrimp to sit in the hot water until just cooked through, about 1 minute longer. Drain the shrimp promptly and transfer them to the ice bath chill until completely cool. Drain the shrimp in a colander and pat them dry. Refrigerate until ready to serve.

When ready to serve, toss the shrimp with a generous amount of the rémoulade―it should thoroughly coat the shrimp. (Save any remaining rémoulade for another purpose.) Serve the shrimp rémoulade in chilled bowls, garnished with a sprinkling of chives if desired.


Classic Creole Shrimp Rémoulade

Try this recipe for classic shrimp rémoulade from JBF Award winner Emeril Lagasse.

Ingredients

  • 1 egg yolk
  • 1/4 cup Creole mustard (preferably Zatarain&rsquos brand) or other whole-grain spicy mustard
  • 2 1/2 tablespoons red wine vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • 3/4 cup vegetable oil
  • 1/4 cup olive oil
  • 1/2 cup finely minced celery
  • 1/4 cup plus 2 tablespoons minced green onions (white and green parts)
  • 1/4 cup mayonnaise
  • 1 tablespoon ketchup
  • 1/4 teaspoon Worcestershire sauce
  • 1 large onion, peeled and halved
  • 1/4 cup kosher salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons liquid crab boil (preferably Zatarain&rsquos brand)
  • 1 1/2 pounds large gulf shrimp, peeled and deveined
  • Rémoulade as needed
  • Finely sliced fresh chives for garnish (optional)

Method

To make the rémoulade, whisk together the egg yolk, mustard, vinegar, horseradish, 3/4 teaspoon of the kosher salt, paprika, cayenne, and black pepper in a nonreactive mixing bowl. On a cutting board, mash the garlic to a paste with the remaining 1/4 teaspoon kosher salt using the side of a chef&rsquos knife. Add the garlic paste to the bowl and whisk to combine.

Combine the oils in a measuring cup with a pour spout and, while whisking vigorously, drizzle the oil blend very slowly into the mustard mixture until a smooth, thick emulsion forms. Whisk in the celery, green onions, mayonnaise, ketchup, and Worcestershire sauce. Chill thoroughly before using, up to 2 days in advance.

To make the shrimp, fill a large saucepan two-thirds full with water and add the onion halves. Bring to a boil over medium-high heat.

While waiting for the water to come to a boil, fill a large bowl with 1 quart of cool water. Add the salt, lemon juice, and liquid crab boil. Stir to dissolve the salt. Add 2 quarts of ice and set the seasoned ice bath aside.

When the water comes to a boil, add the shrimp and cook for 2 minutes. Immediately remove from the heat and allow the shrimp to sit in the hot water until just cooked through, about 1 minute longer. Drain the shrimp promptly and transfer them to the ice bath chill until completely cool. Drain the shrimp in a colander and pat them dry. Refrigerate until ready to serve.

When ready to serve, toss the shrimp with a generous amount of the rémoulade―it should thoroughly coat the shrimp. (Save any remaining rémoulade for another purpose.) Serve the shrimp rémoulade in chilled bowls, garnished with a sprinkling of chives if desired.


Classic Creole Shrimp Rémoulade

Try this recipe for classic shrimp rémoulade from JBF Award winner Emeril Lagasse.

Ingredients

  • 1 egg yolk
  • 1/4 cup Creole mustard (preferably Zatarain&rsquos brand) or other whole-grain spicy mustard
  • 2 1/2 tablespoons red wine vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • 3/4 cup vegetable oil
  • 1/4 cup olive oil
  • 1/2 cup finely minced celery
  • 1/4 cup plus 2 tablespoons minced green onions (white and green parts)
  • 1/4 cup mayonnaise
  • 1 tablespoon ketchup
  • 1/4 teaspoon Worcestershire sauce
  • 1 large onion, peeled and halved
  • 1/4 cup kosher salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons liquid crab boil (preferably Zatarain&rsquos brand)
  • 1 1/2 pounds large gulf shrimp, peeled and deveined
  • Rémoulade as needed
  • Finely sliced fresh chives for garnish (optional)

Method

To make the rémoulade, whisk together the egg yolk, mustard, vinegar, horseradish, 3/4 teaspoon of the kosher salt, paprika, cayenne, and black pepper in a nonreactive mixing bowl. On a cutting board, mash the garlic to a paste with the remaining 1/4 teaspoon kosher salt using the side of a chef&rsquos knife. Add the garlic paste to the bowl and whisk to combine.

Combine the oils in a measuring cup with a pour spout and, while whisking vigorously, drizzle the oil blend very slowly into the mustard mixture until a smooth, thick emulsion forms. Whisk in the celery, green onions, mayonnaise, ketchup, and Worcestershire sauce. Chill thoroughly before using, up to 2 days in advance.

To make the shrimp, fill a large saucepan two-thirds full with water and add the onion halves. Bring to a boil over medium-high heat.

While waiting for the water to come to a boil, fill a large bowl with 1 quart of cool water. Add the salt, lemon juice, and liquid crab boil. Stir to dissolve the salt. Add 2 quarts of ice and set the seasoned ice bath aside.

When the water comes to a boil, add the shrimp and cook for 2 minutes. Immediately remove from the heat and allow the shrimp to sit in the hot water until just cooked through, about 1 minute longer. Drain the shrimp promptly and transfer them to the ice bath chill until completely cool. Drain the shrimp in a colander and pat them dry. Refrigerate until ready to serve.

When ready to serve, toss the shrimp with a generous amount of the rémoulade―it should thoroughly coat the shrimp. (Save any remaining rémoulade for another purpose.) Serve the shrimp rémoulade in chilled bowls, garnished with a sprinkling of chives if desired.


Classic Creole Shrimp Rémoulade

Try this recipe for classic shrimp rémoulade from JBF Award winner Emeril Lagasse.

Ingredients

  • 1 egg yolk
  • 1/4 cup Creole mustard (preferably Zatarain&rsquos brand) or other whole-grain spicy mustard
  • 2 1/2 tablespoons red wine vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • 3/4 cup vegetable oil
  • 1/4 cup olive oil
  • 1/2 cup finely minced celery
  • 1/4 cup plus 2 tablespoons minced green onions (white and green parts)
  • 1/4 cup mayonnaise
  • 1 tablespoon ketchup
  • 1/4 teaspoon Worcestershire sauce
  • 1 large onion, peeled and halved
  • 1/4 cup kosher salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons liquid crab boil (preferably Zatarain&rsquos brand)
  • 1 1/2 pounds large gulf shrimp, peeled and deveined
  • Rémoulade as needed
  • Finely sliced fresh chives for garnish (optional)

Method

To make the rémoulade, whisk together the egg yolk, mustard, vinegar, horseradish, 3/4 teaspoon of the kosher salt, paprika, cayenne, and black pepper in a nonreactive mixing bowl. On a cutting board, mash the garlic to a paste with the remaining 1/4 teaspoon kosher salt using the side of a chef&rsquos knife. Add the garlic paste to the bowl and whisk to combine.

Combine the oils in a measuring cup with a pour spout and, while whisking vigorously, drizzle the oil blend very slowly into the mustard mixture until a smooth, thick emulsion forms. Whisk in the celery, green onions, mayonnaise, ketchup, and Worcestershire sauce. Chill thoroughly before using, up to 2 days in advance.

To make the shrimp, fill a large saucepan two-thirds full with water and add the onion halves. Bring to a boil over medium-high heat.

While waiting for the water to come to a boil, fill a large bowl with 1 quart of cool water. Add the salt, lemon juice, and liquid crab boil. Stir to dissolve the salt. Add 2 quarts of ice and set the seasoned ice bath aside.

When the water comes to a boil, add the shrimp and cook for 2 minutes. Immediately remove from the heat and allow the shrimp to sit in the hot water until just cooked through, about 1 minute longer. Drain the shrimp promptly and transfer them to the ice bath chill until completely cool. Drain the shrimp in a colander and pat them dry. Refrigerate until ready to serve.

When ready to serve, toss the shrimp with a generous amount of the rémoulade―it should thoroughly coat the shrimp. (Save any remaining rémoulade for another purpose.) Serve the shrimp rémoulade in chilled bowls, garnished with a sprinkling of chives if desired.


Watch the video: Remoulade Sauce Recipe - How to Make Fancy Tartar Sauce