New Orleans has been on my mind quite a bit lately, and I think I’m ready to go visit my old stomping grounds. With the Jazz Fest just ending and the Oyster Festival coming up June 2nd and 3rd, there is always something exciting happening in The Big Easy.
When recently invited to create a recipe for Stonewall Kitchen using one of their mustards, I chose the horseradish as I knew it would make a delicious Shrimp Remoulade.
There are two types of Remoulade sauces in Louisiana. One sauce is a white and mayonnaise based, similar to the French Bistro Classic, Celeriac Remoulade. The other is a red version, which I prefer.
I adore Shrimp Remoulade (pronounced ruma-lahd), not only because it is quick and easy to prepare, but also because when served on elegant china it is an impressive dish for entertaining. The fresh Gulf Shrimp tossed in the spicy sauce, served on a bed of crisp lettuce ribbons is a delight to devour.
I live on the Gulf, and am partial to our local seafood, but you just need to look for the best and freshest shrimp in your local area for this recipe.
1 1/2 cups heavy-duty mayonnaise like Duke’s or Hellman’s
1/4 cup Heinz ketchup
1/2 cup Stonewall Kitchen Horseradish Mustard
1 tbsp Worcestershire sauce
1 tsp hot pepper sauce such as Tabasco
1/2 cup finely diced green onions
1/4 cup finely diced celery
2 tbsp minced garlic
1/4 cup finely chopped parsley
1/2 tbsp lemon juicesalt and cracked black pepper to taste
3 dozen 21-25 count boiled shrimp, peeled and deveined
In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. I usually prefer to stop here and leave my sauce chunky, but many prefer a smooth sauce which requires the use of a food processor, which is how I prepared this recipe. If consistency is too thick loosen by blending 1-2 ounces of good olive oil with motor still running. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste. Toss in the shrimp and coat. Place six shrimp on a leaf of romaine or slice iceburg or your favorite leafy green into ribbons (slicing on bias), and spoon a generous serving of Shrimp Remoulade on top of the greens. Do not sauce shrimp at length prior to service, as they will lose their firm texture. This recipe serves 6.
Note: For readers who do not have immediate access to Stonewall’s delicious and intensely flavored Horseradish Mustard, use Creole mustard and add 2 tablespoons of horseradish to substitute.
I also prefer to chill the salad plates prior to serving.
I decided to include my boiled shrimp recipe, just in case there was to be any confusion. Many cooks like to use Old Bay seasoning or Zatarains. Feel free to boil your shrimp to your preference, toss with the remoulade sauce, and laissez le bon temps rouler!
Boiled Shrimp Recipe:
1 tsp Mustard Seed
1 Tbsp Black Peppercorns
3 Tbsp Kosher Salt
1 Tbsp Cayenne
2 Fresh Bay Leaves
1 Rib Celery Quartered
1 tsp Whole Allspice
5 Whole Cloves Garlic
2 Lemons Quartered
12 Cups Water
Combine the ingredients in a large stock pot and bring to a boil. Reduce the heat and simmer partially covered for 20 minutes. At a different station, prepare an ice bath with 8 cups ice and 8 cups cold water. Return the stock pot liquid to a boil, and add the shrimp. Turn off the heat immediately. Wait 3 minutes making sure the shrimp are white all the way through, and then remove them to the ice bath. When they’re completely cooled, peel by removing the shell and tail, then devein.