Shrimp rémoulade is in every New Orleanian's arsenal of favored dishes for relaxed entertaining. Serve this simple dish on elegant china and it’s fit for a king - Mardi Gras or otherwise. Bonus for the home cook: The sauce is definitely best made a day in advance and refrigerated, then all that’s left to do is toss in the shrimp, and plate and serve. It’s a snap to make, yet it’s always impressive.

ingredients

  • 3/4 cup chopped celery
  • 3/4 cup chopped scallions (white and green parts)
  • 1/2 cup chopped curly parsley
  • 1 cup chopped yellow onion
  • 1/2 cup ketchup
  • 1/2 cup tomato purée
  • 1/2 cup Creole mustard or any coarse, grainy brown mustard
  • 2 tablespoons prepared horseradish, or to taste
  • 1/4 cup red wine vinegar
  • 2 tablespoons Spanish hot paprika
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup salad oil
  • 4 dounceen jumbo (15 count) shrimp, peeled, boiled and chilled
  • 1 small head of iceberg lettuce, washed, dried and cut into thin ribbons

directions

Mince the celery, scallions, parsley, and onions in a food processor. Add the ketchup, tomato purée, Creole mustard, horseradish, red wine vinegar, paprika and Worcestershire. Begin processing again and add the oil in a slow drizzle to emulsify. Stop when the dressing is smooth. Chill for 6 to 8 hours or overnight. Correct the seasoning with additional horseradish, if desired, after the ingredients have had the opportunity to marry.

In a large mixing bowl, add the sauce to the shrimp and toss gently to coat. Divide the lettuce among 6 chilled salad plates. Divide the shrimp evenly atop the lettuce and serve.

Recipe reprinted by permission of Clarkson Potter. All rights reserved.

RecID 8636

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