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 featuring fresh shrimp served with a creamy and tangy rémoulade sauce over ice-cold, crispy iceberg lettuce. This recipe comes straight from the kitchen of Louisiana chef Donald Link and his cookbook Down South.
July 2014 Recipe of the Month, courtesy of Louisiana Kitchen & Culture Magazine.
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.
- 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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