Shrimp Salad Remoulade
Made with the Classic New Orleans' Remoulade Sauce on a bed of fresh greens, a perfect summertime lunch entree.
This combines the Kitchen Tapestry Recipe for Remoulade Sauce, which was adapted from longtime New Orleans' chef Emeril Lagasse, with fresh or thawed frozen shrimp. It's seen on many French Quarter restaurant lunchtime menus, most especially in the summer when the grueling Louisiana heat demands a chilled entree inside an air conditioned dining room with an ice cold Dixie beer.
Shrimp Salad Remoulade
Yield: 4
Made with the Classic New Orleans' Remoulade Sauce on a bed of fresh greens, a perfect summertime lunch entree.
Ingredients
- 1 lb jumbo shrimp, peeled, de-veined and tail removed
- 1/2 cup Kitchen Tapestry recipe for Remoulade Sauce
- 4 cups soft lettuces such as Green Leaf, Escarole, Bibb, Red Oak Leaf
- 2 tbsp white wine or rice wine vinegar
- 1 tsp Dijon mustard (like, Grey Poupon)
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 4 sprigs fresh dill for garnish
- 1 fresh lemon, cut into wedges
Instructions
- Make the Kitchen Tapestry recipe for Remoulade Sauce and allow to sit for at least 4 hours before using.
- Ensure the shrimp is dry by draining and wrapping in paper towels, then place into a mixing bowl. Add 1/2 cup of the Remoulade Sauce and stir to coat.
- In another mixing bowl, combine the vinegar, lemon juice, mustard and whisk to combine.
- Add the olive oil to the vinegar mixture while whisking until an emulsion occurs.
- Add the greens to the salad dressing and toss to coat.
- Place a handful of greens on a plate, and top with a portion of the Shrimp Remoulade.
Notes
- Frozen shrimp thaw very quickly in a colander under cold running water, turning and tossing the shrimp frequently to get its cold water shower.
- Do this about 30 minutes prior to cooking, then wrap the shrimp in paper towels and put in the refrigerator to dry out before using.
Ⓒ Copyright 2024 Kitchen Tapestry - All Rights Reserved
Remoulade Sauce
Yield: 3/4 cup
There are hundreds of variations on this quintessential French turned New Orleans Sauce. This is one from a famous New Orleans' Chef.
Ingredients
- 2 tbsp lemon juice
- 1/3 cup vegetable oil
- 2 tbsp minced red or yellow onion
- 1 tbsp minced celery
- 1 finely chopped green onion
- 1 tsp minced garlic
- 3 finely chopped cornichons
- 1 tsp prepared horseradish
- 1 tsp Creole or whole grain mustard
- 1 tsp yellow mustard
- 1 tsp ketchup
- 1 tsp mayonnaise
- 1/2 tsp dried parsley
- dash Worcestershire Sauce
- pinch cayenne pepper
- pinch fine sea salt
- 5-6 grinds freshly cracked black pepper
Instructions
- Put all these ingredients except the vegetable oil in a food processor and pulse for 30 seconds.
- Add the oil a little at a time until the mixture emulsifies.
- Add a bit more oil or mayonnaise if the mixture is not smooth enough. The sauce should be of a consistency looser than mayonnaise but stiffer than ketchup.
- Allow to sit refrigerated for at least four hours before using.
Ⓒ Copyright 2024 Kitchen Tapestry - All Rights Reserved
