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shrimp remoulade served over shredded lettuce in a wide horizontal frame on a white platter, glossy pink shrimp coated in creamy reddish sauce, lemon wedges and paprika dusting, bright fresh light, shallow depth of field, landscape orientation

Shrimp Remoulade

Succulent poached shrimp coated in an ultra-creamy, spicy Creole remoulade served cold on a bed of fresh lettuce.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb shrimp peeled and poached
  • 0.75 cup mayonnaise
  • 2 tbsp Creole mustard
  • 1 tbsp prepared horseradish
  • 1 tbsp lemon juice
  • 1 tsp paprika
  • 2 green onions minced
  • 2 cups shredded lettuce

Method
 

  1. Poach the shrimp in simmering salted water for about 3 minutes until just pink, then chill in ice water.
  2. Whisk together the mayonnaise, Creole mustard, horseradish, lemon juice, paprika, and green onions.
  3. Drain the shrimp well and toss them in the remoulade sauce until evenly coated.
  4. Chill the dressed shrimp for at least 30 minutes to let the flavors meld.
  5. Serve over a bed of shredded lettuce in small cups or on a platter.

Notes

Make the remoulade a day ahead so the flavors deepen overnight.