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Shrimp Remoulade

This is Craig Claiborne’s 1985 recreation of the shrimp remoulade served at Arnaud’s, the legendary restaurant in the French Quarter of New Orleans. Fiery with horseradish and Creole mustard — Zatarain’s was the brand Claiborne recommended — the sauce also contains finely chopped heart of celery, green onion and a splash of good oil. Paprika adds a further touch of spice and a fine red color. Claiborne recommended allowing the dish to cure overnight in the refrigerator. This remains good advice. Arnaud’s shrimp remoulade, he wrote at the time, “is a pleasure that endures.” (The New York Times)

Ingredients

The shrimp:

  • 2 pounds fresh shrimp in the shell
  • 16 whole allspice
  • 1 large clove garlic, peeled and crushed
  • 12 peppercorns, crushed
  • Salt to taste if desired

The remoulade sauce:

  • 2 tablespoons Creole mustard (Zatarain’s Creole mustard is available in many fine-food shops)
  • 1 tablespoon tarragon-wine vinegar
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • 1 cup olive oil
  • 1 tablespoon paprika
  • ½ cup finely chopped celery
  • 1 cup chopped scallions or green onions
  • 1 teaspoon chopped garlic
  • ½ cup chopped parsley
  • 2 tablespoons horseradish, preferably fresh
  • 2 tablespoons anchovy paste
  • ⅛ teaspoon cayenne pepper
  • 2 tablespoons lemon juice
  • Tabasco sauce to taste

The garnish:

  • Shredded romaine lettuce
  • Lemon wedges
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      366 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 24 grams protein; 182 milligrams cholesterol; 512 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 servings

Preparation

  1. Put shrimp in a saucepan and add water to cover. Add allspice, garlic, peppercorns and salt. Bring gradually to a boil. Simmer about 1 minute, and remove from heat. Let stand until cool. Peel and devein shrimp. There should be about 4 cups.
  2. To prepare sauce, put mustard and vinegar in a mixing bowl and add salt and pepper. Beat with a wire whisk and gradually add oil, stirring constantly. If you beat briskly enough, the oil should blend in smoothly without separating.
  3. Stir in remaining ingredients for the sauce.
  4. Put about half a cup or less of shredded lettuce on each of eight salad plates. Arrange an equal number of shrimp on lettuce. Spoon sauce to cover shrimp completely. Serve with lemon wedges.

20 minutes

Dining and Cooking