South Louisiana Shrimp Rémoulade
PREP TIME: 30 Minutes
SERVES: 6
COMMENT:
Rémoulade sauce may be found in any restaurant in South Louisiana, and in many versions. The rémoulades of New Orleans are normally Creole mustard-based and highly seasoned. This, however, is the River Road version.
INGREDIENTS FOR BOILING:
· 3 dozen (21-25 count) shrimp, peeled and deveined
· 2 quarts cold water
· 1 diced onion
· ½ cup diced celery
· 2 tbsps cracked black pepper
· 3 bay leaves
· ¼ cup lemonjuice
· 1 sliced lemon
· 4 tbsps salt
METHOD:
In a 4-quart stock pot over medium-high heat, add water and all seasoning ingredients. Bring to a rolling boil, reduce to simmer and allow to cook 15 minutes for flavors to develop. Bring mixture back to a rolling boil, add shrimp and stir approximately 3-5 minutes. At this point, shrimp should be pink and curled. Test for doneness, being careful not to over-cook. Once water returns to a boil, shrimp should be perfectly done. Pour off boiling water and replace with cold tap water to stop the cooking process. Drain and place shrimp in a serving bowl. Cover with clear wrap and refrigerate. This may be done the night before.
