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Shrimp Rémoulade with Two Sauces
 
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Shrimp Rémoulade with Two Sauces
 
Tom Fitzmorris's New Orleans Food:
More than 250 of the City's
Best Recipes to Cook at Home
“There
are two kinds of rémoulade sauce served around New Orleans, and
everybody has a favorite. My preference is the orange-red kind that's
utterly
unique to our area. The white rémoulade sauce, made with
mayonnaise,
is
actually closer to the classic French recipe. It's so good that in recent
years
I've taken to making both sauces and letting people take their pick. What
the sauces have in common is the main active ingredient: Creole mustard -
a rough, brown, country-style mustard mixed with a bit of horseradish.
The shrimp for shrimp
rémoulade should be medium size, about 25-30
count to the pound.
If you're making only the red style of rémoulade, a
good trick is to underboil the shrimp slightly, then marinate them in the
rather acidic sauce. The shrimp will finish cooking in the sauce in much
the same way they do in a ceviche
marinade.
The word 'rémoulade,' by the way, is an old French dialect word that
refers to a kind of radish that hasn't been part of the recipe for
centuries.”
Shrimp:
Leafy tops of a bunch of celery
5 bay leaves
3 whole cloves
2 cloves garlic, peeled and crushed
1 large lemon, sliced
1/2 cup salt
3 lbs. medium shrimp (25-30 count)
Red Rémoulade Sauce:
1/2 cup chili sauce (bottled) or ketchup,
plus more to taste
1/2 cup Creole mustard, plus more to taste
1 Tbsp. paprika
1/2 tsp. salt
2 Tbsp. lemon juice
1/4 tsp. Tabasco
1/2 tsp. minced garlic
1 cup olive oil
3 green onions, green part only,
finely chopped
White Rémoulade Sauce:
1 cup mayonnaise
1/2 cup Creole mustard
2 Tbsp. lemon juice
1/2 tsp. Tabasco Garlic Pepper Sauce
1 tsp. Worcestershire sauce
1/2 tsp. salt
3 green onions, green part only,
finely chopped
1. Bring a gallon of water to a boil in a large pot and add all the ingre-
dients except the shrimp. Boil the water for fifteen minutes, then
add
the
shrimp. Remove the pot from the heat immediately, and allow the
shrimp to
steep for 4 minutes, or until the shell separates easily from
the meat.
2. Drain the shrimp in a colander and set aside until cool enough to
handle. Peel and devein the shrimp.
3. To make red rémoulade sauce: Combine all the ingredients except
the olive oil and green onions in a bowl. Add the oil a little at a time,
stirring
constantly, until all
oil is absorbed. Taste the sauce and add
more chili sauce or Creole mustard if needed.
Stir in green onions.
4. To make the white rémoulade sauce: Combine all the ingredients in
a bowl and stir to blend.
5. Place the shrimp on a leaf of lettuce, sliced avocados, sliced
tomatoes,
or Belgian endive leaves. Drizzle half the shrimp with one sauce, half
with the other. The sauces can also be served in pools for dipping.
Makes eight appetizer portions or six entree salads.
Excellent news! Tom really has his finger on the pulse of the
reopening of New
Orleans restaurants. Thank you, Tom!
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