Shrimp Remoulade, Version 1

Shrimp Remoulade, Version 1

Published on November 24, 2021 | In By
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Ingredients

  • 9 cups water
  • 1 small onion
  • 1 stalk celery
  • 1 bay leaf
  • 3 whole peppercorns
  • 3 lb. unpeeled fresh shrimp
  • 3/4 cup oil
  • 1/2 cup horseradish mustard
  • 1/3 cup tarragon vinegar
  • 1 cup minced celery
  • 1/4 cup chopped parsley
  • 1 hard-cooked egg, chopped
  • 2 teaspoons chopped green onion
  • 1 teaspoon salt
  • 2 teaspoon paprika
  • Dash Tabasco
  • Lettuce leaves
  • Lemon wedges

Instructions

  1. Combine the water, onion, celery, bay leaf, and peppercorns in a large kettle; bring to a boil. Add the shrimp and return to a boil. Reduce heat & simmer for 3 minutes. Drain well; cool in cold water. Peel and devein shrimp.
  2. In a large bowl, combine the oil, mustard, vinegar, celery, parsley, egg, green onion, salt, paprika, and Tabasco; mix well. Add shrimp and toss.
  3. Cover and chill overnight or at least 8 hours. Service in a lettuce-lined bowl; garnish with lemon wedges.

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