Donald Link's Shrimp Remoulade Recipe

Decisions can be tough, especially when it comes to deciding how to enjoy cold Louisiana shrimp. Try this recipe, straight from the kitchen of James Beard award-winning Louisiana chef Donald Link, who, in partnership with chef Stephen Stryjewski, owns several acclaimed New Orleans eateries, including Cochon Butcher, Herbsaint and Peche Seafood Grill.

Link’s recipe features fresh shrimp served with a creamy and tangy rémoulade — which is derived from the French word for “horseradish” — sauce over ice-cold, crispy iceberg lettuce.

Ingredients for Shrimp Rémoulade:

• 1 cup kosher salt
• 1 tablespoon cayenne
• 10 bay leaves
• 2 lemons, sliced
• 2 pounds medium-large shrimp in the shell
• 1 cup Sauce Rémoulade (recipe follows)
• ½ head iceberg lettuce, thinly sliced

Method of Preparation:

Combine the salt, cayenne, bay leaves and lemon slices in a large pot with 1 gallon water and bring to a rolling boil over high heat. Add the shrimp and cook until the shrimp are bright pink and just cooked through, 3 to 3½ minutes. Immediately pour two gallons of ice into the pot and allow the shrimp to cool completely in the poaching liquid (this should take 5 to 10 minutes). Peel. Toss the peeled shrimp with the sauce and serve over the lettuce. Serves 4 to 6 as a snack or light meal.

Ingredients for Sauce Rémoulade:

• ¼ cup grated yellow onion
• 1 cup mayonnaise
• 2 tablespoons whole-grain mustard
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh tarragon or chervil
• 2 tablespoons prepared horseradish
• ¼ teaspoon cayenne
• ¼ teaspoon paprika
• Grated zest and juice of 2 lemons
• 1 teaspoon kosher salt

Method of Preparation:

You’ll need only a portion of this recipe for 2 pounds of shrimp. The remainder will keep in the fridge for two to three days and will make a quick meal when tossed with more shrimp or crab, or slathered on a fried fish sandwich.

1. Use a rubber spatula to combine all ingredients in a mixing bowl. Refrigerate for at least 1 hour. Makes 1 ½ cups.

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