Chilled Shrimp with Remoulade, this classic New Orleans dish is perfect for a weekend brunch. Whether served as an appetizer or main course it should be prepared in advance allowing the host to spend more time with their guest(s).
INGREDIENTS
REMOULADE
1 cup mayonnaise
1/4 cup Dijon mustard
2 tablespoons prepared horseradish
2 tablespoons chopped parsley
1 small shallot, minced
1 garlic clove, minced
1 tablespoon white wine vinegar
1 teaspoon fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
Salt
SHRIMP
1 gallon water
1/2 cup kosher salt
1/4 cup sweet paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/4 cup fresh lemon juice
4 bay leaves
1 small onion, sliced 1/4 inch thick
1 head of garlic, halved crosswise
1 large thyme sprig
1 tablespoon black peppercorns
1 tablespoon ground coriander
24 jumbo shrimp, shells cut down the back and veins removed
6 cups baby arugula leaves or mâche
HOW TO MAKE THIS RECIPE Combine all of the remoulade ingredients in a medium bowl and stir well.
In a large pot, combine all of the ingredients except the shrimp and arugula and bring to a boil. Cover and simmer the shrimp over moderate heat for 5 minutes. Uncover, add the shrimp and bring back to a simmer. Cover, remove the pot from the heat and let stand until the shrimp are just cooked through, about 10 minutes.
With a slotted spoon, transfer the cooked shrimp to a large rimmed baking sheet and let cool to room temperature. Cover with plastic wrap and refrigerate the shrimp until chilled.
Peel the shrimp. Line a platter with the arugula and top with the shrimp. Serve with the remoulade sauce.
MAKE AHEAD
The remoulad sauce can be refrigerated for up to 3 days. the cooked shrimp can be refrigerated overnight. Peel shortly before serving.
SUGGESTED PAIRING
Sweet shrimp and John Besh’s flavorful, mayonnaise-based remoulade make this starter rich enough to pair with a fairly substantial white wine, such as Chardonnay from Sonoma.
Recipe Courtesy of Chef John Besh
