Shrimp Rémoulade on Tender Greens

New Orleans rémoulade is a spiced-up version of the classic French mayonnaise-style sauce. The cool, fresh, briny flavors of boiled shrimp dressed in remoulade make this dish a good starter to a rich, hearty Creole dinner menu.

For the Rémoulade sauce

• 1 Tbs. white-wine vinegar
• 1 Tbs. prepared yellow mustard
• 2 Tbs. Creole or country-style Dijon mustard
• 2 tsp. tomato paste
• 1 small clove garlic
• Dash of Tabasco sauce
• 1/2 tsp. fresh lemon juice
• 1 large egg
• 1/4 tsp. paprika
• 1/2 cup vegetable oil
• 3 Tbs. chopped scallions (white and pale green parts from 2 scallions)
• 3 Tbs. chopped celery
• 2 Tbs. chopped fresh flat-leaf parsley
• Kosher salt

For the shrimp

• 1/3 cup kosher salt
• 1 Tbs. cayenne
• 2 Tbs. whole black peppercorns
• 2 lemons, cut in quarters
• 1 large clove garlic
• 4 bay leaves
• 1 medium onion, diced
• 1-1/2 lb. large (21-25 per lb.) shrimp, peeled and deveined, tails left on
• Tender leafy lettuce (such as bibb or Boston), cut into strips

Make the sauce:

In a food processor, combine the vinegar, mustards, tomato paste, garlic, Tabasco, lemon juice, egg, and paprika. Pulse to mix. With the processor running, slowly add the oil in a steady stream. Add the scallions, celery, parsley, and salt to taste; pulse briefly to combine. Overprocessing may cause separation. Chill.

Prepare the shrimp:

In a 6- to 8-qt. pan, combine 1 gallon water with 1/4 cup of the salt, the cayenne, peppercorns, lemon, garlic, bay leaves, and onion. Bring to a boil and then simmer for 15 minutes. Add the shrimp and cook until they’re pink and just barely opaque through the center, about 3 minutes. Pull the shrimp from the boil and put them in a large bowl. Cover with ice and then add 2 cups of the boil liquid to the iced shrimp. Soak for 5 minutes. Add the remaining salt. When the shrimp are well chilled, drain.


Before serving, dip each shrimp in the rémoulade sauce to coat and arrange on a bed of the lettuce.