Shrimp Remoulade
A shrimp salad that is a speciality of New Orleans, for dinner parties I used to serve this with hard boiled quartered quail eggs
A shrimp salad that is a speciality of New Orleans, for dinner parties I used to serve this with hard boiled quartered quail eggs
- 1/2 teaspoon sea salt
- 1 cup mayonnaise
- 2 tablespoon capers drained
- 3 tablespoon fresh parsley chopped
- 1 clove garlic finely chopped
- 1 pinch cracked black pepper
- 900 grams shrimp medium size, cooked and cleaned
- 4 anchovy fillets finely chopped
- 1 1/2 tablespoon dry white wine
- 1 1/2 teaspoon tarragon vinegar
- 1/2 teaspoon fresh tarragon chopped
- 2 sticks celery finely chopped
- 3 drops hot pepper sauce tabasco is ok but i like to use louisiana magic or texas gold if
- 1 head lettuce finely shredded, we use iceberg or cos
- 1/4 cup spring onions chopped
- Carbohydrate 19.1307003124688 g
- Cholesterol 211.788 mg
- Fat 23.96332484375 g
- Fiber 2.20067648759112 g
- Protein 33.31533703125 g
- Saturated Fat 3.8466201875 g
- Serving Size 1 1 Serving (316g)
- Sodium 817.608078124832 mg
- Sugar 16.9300238248777 g
- Trans Fat 1.818416609375 g
- Calories 427 calories
Step-by-step
- Keep the shrimp chilled until ready to serve.
- Combine the mayonnaise and all the remaining ingredients apart from the lettuce and scallions chill for 12 to 24 hours.
- When ready to serve, place the shredded lettuce onto individual plates or 1 large platter.
- Top with the shrimp and sauce, do not toss, garnish with the scallions.
- Serve and Enjoy!
The Danger of Premature Combining
Most cooks ruin this dish by tossing the shrimp into the sauce hours before eating, which draws out moisture and turns the shellfish rubbery. Keep the cooked shrimp stored below 4 degrees Celsius in the refrigerator until the exact moment of plating. Allowing the mayonnaise base to marry with the anchovies, capers, and tarragon vinegar for a full twelve to twenty-four hours creates depth, but the protein must remain separate until assembly.
Accompaniments and Pairing Dynamics
Because the remoulade relies on a heavy fat base from the mayonnaise, the accompanying elements require careful selection to prevent palate fatigue. Pair the cold salad with crisp, neutral starches like plain saltine crackers or thin slices of toasted French baguette to absorb the excess sauce. Avoid sweet or heavy side dishes entirely. Pour a bone-dry, high-acid white wine such as Muscadet or Sauvignon Blanc to cut directly through the rich egg emulsion.
