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Shrimp Remoulade
Brian Landry's Shrimp Etouffee and Dumplings + Shrimp Remoulade + Garlic Clove Shrimp
Nathan Congleton / TODAY
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Rating:
2.4444444 (9 rated)
Cook time:
Prep time:
Servings:
12

I love serving this dish at dinner parties. The prep can be done ahead of time, and it is the perfect dish to start an evening. The zip from the Creole mustard and horseradish awaken the palate, and it pairs perfectly with Champagne.

Technique tip: The seasoned water will taste very strong. The water needs to be extra seasoned in order for the spices to permeate the shrimp shells.

Ingredients

  • Boiled Shrimp

    • 2 gallons water
    • 1/2 cup kosher salt
    • 1/4 cup sweet paprika
    • 2 tablespoon crushed red pepper flakes
    • 1 teaspoon cayenne pepper
    • 2 tablespoons black peppercorns
    • 1 teaspoon garlic powder
    • 2 tablespoons chili powder
    • 1 tablespoon crushed fennel seed
    • 1 teaspoon whole cloves
    • 1 teaspoon coriander
    • 1 teaspoon allspice
    • 2 lemons, halved
    • 4 bay leaves
    • 1 small onion, coarsely chopped
    • 2 celery stalks, coarsely chopped
    • 48 shrimp, shells cut down the back and veins removed
  • Remoulade Sauce (makes 1 quart)

    • 1 cup yellow onion, diced
    • 3/4 cup celery, diced
    • 3/4 cup green onions, chopped
    • 1/2 cup Italian parsley, picked
    • 1/2 cup ketchup
    • 1/2 cup tomato puree
    • 1/2 cup Creole mustard, preferably Zatarain's
    • 2 tablespoon spicy prepared horseradish
    • 1/4 cup red wine vinegar
    • 2 tablespoons spicy smoked paprika
    • 1/2 cup vegetable oil

Preparation

For the boiled shrimp:

1. In a large pot, combine all of the ingredients except the shrimp and bring to a boil.

2. Cover and simmer the water over medium heat for 5 minutes.

3. Uncover, add shrimp and bring back to a simmer.

4. Cover, remove the pot from the heat and let stand until the shrimp are just cooked through, about 10 minutes.

5. With a slotted spoon, transfer the cooked shrimp to a large rimmed baking sheet and let cool to room temperature. Cover with plastic wrap and refrigerate the shrimp until chilled.

6. Peel the shrimp and reserve for the salad.

For the remoulade sauce:

1. Add all of the vegetables to a food processor and puree making sure to scrape down the sides a few times.

2. Add the ketchup, tomato puree, Creole mustard, horseradish, vinegar and paprika. Puree until the vegetables are smooth and fully incorporated.

3. With the food processor running slowly drizzle in the oil until emulsified.

4. Check seasoning and refrigerate.

5. Toss the shrimp in the remoulade sauce an hour or so before serving.

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Make shrimp ?touff?? and dumplings with Chef Brian Landry

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