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 lemon juice
- 1 sliced lemon
- 4 tbsps salt
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.
Click on one of the links below for your favorite sauce recipe.
Louisiana Rémoulade Sauce