There are many types of remoulade. This sauce, which is spicy and tart, is similar to the one served at Brigtsen’s Restaurant in New Orleans, where the shrimp remoulade appetizer is hearty enough to eat as an entree. This remoulade is spicy, but if you prefer a milder version, back off on the horseradish and hot sauce.
Total time: 35 mins
Storage Notes: The remoulade can be refrigerated for up to 5 days.
Servings:
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 4 servings
Ingredients
- For the shrimp
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1 tablespoon fine sea salt or table salt
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1 lemon
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24 large shrimp (26-30 per pound), peeled and deveined
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4 large eggs
- For the remoulade sauce
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1 1/2 cups (about 7 ounces or 4 large ribs) chopped celery, coarsely chopped
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1/2 cup (2 1/2 ounces or 3 large) chopped scallions, coarsely chopped
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1/4 cup chopped fresh flat-leaf parsley
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1 clove garlic, smashed
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1/4 cup Creole or stone-ground mustard
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2 tablespoons ketchup
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1 1/2 tablespoons lemon juice
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1 1/2 tablespoons prepared horseradish
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1 1/2 tablespoons red wine vinegar
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1 tablespoon sweet paprika
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1 teaspoon yellow mustard
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1/4 teaspoon fine sea salt, plus more as needed
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1 teaspoon hot sauce, such as Tabasco
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1/4 cup vegetable oil
- For the salad
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Torn leaves from 1 head butter, Bibb or iceberg lettuce (about 10 ounces)
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1 avocado, halved, pitted and sliced (optional)
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4 radishes, thinly sliced (optional)
Make the shrimp: Bring a medium pot of generously salted water to a boil. Quarter the lemon, squeeze it into the water and then drop it into the pot. Add the shrimp, reduce the heat to medium-low and poach until the shrimp turns pink and curled, 2 to 3 minutes. Slice one shrimp open to see that it is opaque throughout, then drain and spread on a platter to cool. (The cooking time will vary with the size of the shrimp.)
To hard-cook the eggs, add about 1 inch of water to a medium pot and bring to a boil. Place the eggs in a steamer insert that fits in the pot and gently lower the steamer into the pot. Reduce the heat to medium-low, cover and steam the eggs for 13 minutes. Meanwhile, prepare an ice bath in a medium bowl. When the eggs are finished steaming, transfer them to the ice bath and let sit for 5 minutes, then peel.
While the eggs are steaming, in a food processor, combine the celery, scallions, parsley an garlic, and pulse until finely chopped. Add the mustard, ketchup, lemon juice, horseradish, red wine vinegar, sweet paprika, yellow mustard, salt and hot sauce and pulse until well combined. Scrape down the sides of the processor bowl, if necessary. With the machine running, slowly add the oil in a thin stream until fully incorporated. Refrigerate until ready to use.
Divide the lettuce among four plates. Quarter each egg and place them around the edges of the lettuce. Top the lettuce with six shrimp per plate and sprinkle with sliced avocado and radishes, if using. Spoon equal portions of the remoulade sauce on top of each portion, or serve the sauce on the side.
Remoulade sauce recipe adapted from chef Frank Brigtsen of Brigtsen’s Restaurant in New Orleans.
Tested by Ann Maloney.
Email questions to the Food Section at food@washpost.com.
May 29, 2021 at 04:46AM
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Shrimp Remoulade Salad - Washington Post
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