Classic Shrimp Remoulade

By corlear

Shrimp Remoulade is a true New Orleans classic. Many variations exist, but I believe the ultimate is when the freshly cooked, warm shrimp are mixed with cold Remoulade Sauce. The sauce pairs well with other seafood, such as tossing with crabmeat or drizzling over fried catfish.

Chef’s Tips: It’s best to use the size of shrimp we recommend for this recipe. However, the way you cook the shrimp is most important.

Ingredients

• 1 1/2 cups Remoulade Sauce (see recipe)
• Simple Vinaigrette Dressing (see recipe)
• 1 1/2 pounds (26/30 or 36/42 count) shrimp
• Shrimp Boil (see recipe)
• 1 1/2 cups very thinly sliced cucumbers, seeds removed but not peeled
• 1/2 cup very thinly sliced radishes
• 2 cups frisée or curly endive

Details

Servings 6

Preparation

Step 1

Prepare Remoulade Sauce; refrigerate until needed.

Prepare Simple Vinaigrette Dressing; reserve until needed.

Peel and devein shrimp; reserve.

Prepare Shrimp Boil; add shrimp and simmer 1 to 2 minutes, or until shrimp are cooked through. Strain shrimp from Shrimp Boil. In a medium bowl, toss shrimp in reserved Remoulade Sauce to thoroughly coat; set aside.

In a separate medium bowl, toss cucumbers, radishes and frisée in reserved Simple Vinaigrette Dressing. Evenly divide cucumber, radish and frisée mixture and place in center of each plate. Arrange shrimp on top of salad.