Donald Link's Shrimp Remoulade Recipe

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Louisiana recipes Shrimp Remoulade
Tasty Louisiana Shrimp Remoulade from Donald Link's Down South cookbook.  Photo: Chris Granger for Clarkson Potter New York.

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.

  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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