By Susan Benton
New Orleans has been on my mind quite a bit lately, especially with Mardi Gras still in the rearview this month. 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 white and mayonnaise based, similar to the French classic, Celeriac Remoulade. The other is a red version made with ketchup (below), and I love both!
Shrimp Remoulade (pronounced ruma-lahd) is simple to prepare, and 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 savor as a full meal, or as an appetizer.
I live on the Gulf Coast, so I’m partial to our local seafood, but you just need to look for the best and freshest wild caught shrimp in your local area for this recipe.
1 1/2 cups heavy-duty mayonnaise like Blue Plate, 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 juice
salt 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 or emulsion blender. If the consistency is too thick, loosen by adding 1-2 ounces of good olive oil and pulse with blender or processor. 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 the refrigerator and adjust seasonings to taste. Toss in the shrimp and coat. Place six shrimp on a leaf of romaine, sliced iceberg, or your favorite leafy green cut into ribbons (slicing on bias), and spoon a generous serving of Shrimp Remoulade on top of the greens. You can also toss the shrimp in the sauce right before serving. Do not sauce the shrimp at leave at length prior to service, as the shrimp 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 below, 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.