Chilled Shrimp with Creole Remoulade

By Sprig Originals ✓ · cooked up in Sprig

Plump shrimp poached gently in a spiced court bouillon, chilled until snappy, then piled over shredded lettuce with a tangy Creole remoulade — sharp with Creole mustard, horseradish and paprika. Both parts are made ahead, so dinner-party plating takes five minutes.

Ingredients

• 6 cups water
• 1/2 cup dry white wine
• 1 medium lemon, halved
• 1 small yellow onion, quartered
• 2 stalks celery, cut in chunks
• 3 cloves garlic, smashed
• 2 tbsp kosher salt
• 1 tbsp Creole or Old Bay seasoning
• 1 tsp black peppercorns
• 2 bay leaves
• 1 1/2 lb large shrimp (21–25 count), peeled and deveined, tails off

• 3/4 cup mayonnaise
• 3 tbsp Creole mustard (or coarse whole-grain mustard)
• 1 tbsp ketchup
• 1 tbsp prepared horseradish, drained
• 1 tbsp fresh lemon juice
• 2 tsp red wine vinegar
• 1 tbsp olive oil
• 2 tbsp finely minced celery
• 2 tbsp thinly sliced scallions
• 2 tbsp chopped fresh parsley
• 1 small clove garlic, grated
• 2 tsp sweet paprika
• 1/2 tsp cayenne pepper (or to taste)
• 1/2 tsp Worcestershire sauce
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

• 4 cups finely shredded iceberg or romaine lettuce
• 1 lemon, cut into wedges
• 2 hard-boiled eggs, quartered (optional)
• Extra paprika and sliced scallion, for garnish

Instructions

1. Make the remoulade first so it can rest: in a medium bowl, whisk together the mayonnaise, Creole mustard, ketchup, horseradish, lemon juice, red wine vinegar and olive oil until smooth and glossy.
2. Stir in the minced celery, scallions, parsley, grated garlic, paprika, cayenne, Worcestershire, salt and black pepper. Taste and adjust — it should be assertively tangy and a little hot, since the cold shrimp and lettuce will mute it. Cover and refrigerate at least 2 hours, preferably overnight, so the paprika blooms and the flavors marry.
3. Set up an ice bath: fill a large bowl with ice and cold water and set it near the stove.
4. Combine the water, white wine, lemon halves (squeeze them in first), onion, celery chunks, smashed garlic, 2 tablespoons kosher salt, Creole seasoning, peppercorns and bay leaves in a large pot. Bring to a boil, then reduce to a gentle simmer and cook 10 minutes to build the court bouillon.
5. Turn off the heat entirely and let the liquid stop bubbling — you want it around 170°F, no active simmer. Add the shrimp all at once, stir, and cover. Let sit 3 to 4 minutes, until the shrimp are just pink and opaque and curled into loose C shapes (a tight O means overcooked).
6. Immediately scoop the shrimp out with a slotted spoon into the ice bath. Chill 3 minutes, then drain well and pat completely dry on paper towels. Refrigerate, covered, at least 1 hour and up to 24 hours.
7. To plate: divide the shredded lettuce among 4 chilled plates or coupe bowls. Toss the cold shrimp with about two-thirds of the remoulade in a bowl until evenly coated — don't drown them.
8. Mound the dressed shrimp over the lettuce, spoon a little extra remoulade alongside, and tuck in hard-boiled egg quarters if using. Dust with paprika, scatter sliced scallion, and serve with lemon wedges.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Char-Grilled Oysters with Garlic-Worcestershire Butter

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem