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 de-veined
- 2 quarts cold water
- 1 onion, diced
- 1/2 cup celery, diced
- 2 tbsps cracked black pepper
- 3 bay leaves
- 1/4 cup lemon juice
- 1 lemon, sliced
- 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.