A good shrimp rémoulade should be in regular rotation of anyone who wants to cook with the best ingredients the South has to offer, not the least of which are sweet, meaty Gulf shrimp. This version, from Craig Claiborne, of this classic New Orleans dish offers the punch of horseradish and lots of Creole mustard, which at one time seemed an exotic ingredient.
Ingredients
- 3 tablespoons Creole mustard (see note)
- ¼ cup tarragon vinegar
- 1 tablespoon paprika
- 1 cup olive oil
- Salt to taste if desired
- Freshly ground pepper to taste
- 5 teaspoons prepared horseradish
- 1 tablespoon finely minced garlic
- ¾ cup finely chopped green onions or scallions
- ¾ cup finely chopped heart of celery
- 1 tablespoon finely chopped parsley
- Tabasco sauce to taste
- 2 tablespoons ketchup, optional
- 2 pounds cooked shrimp (see Boiled Shrimp recipe), peeled
- Finely shredded iceberg lettuce
- Nutritional Information
Nutritional analysis per serving (8 servings)
356 calories; 27 grams fat; 3 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 23 grams protein; 182 milligrams cholesterol; 261 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 or more servings
Preparation
- Put the mustard in a mixing bowl and add the vinegar and paprika. Start blending with a wire whisk.
- Begin adding the oil gradually, beating briskly with the whisk. Season with salt and pepper and stir in all of the the remaining ingredients except the shrimp and lettuce. Add the shrimp and stir to blend. Refrigerate for several hours or overnight. Serve on a bed of shredded iceberg lettuce.
- The best Creole mustard bears the name Zatarain’s.
Dining and Cooking