Shrimp Rémoulade

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    Appears in

    Craig Claiborne's Southern Cooking

    Craig Claiborne's Southern Cooking

    By Craig Claiborne

    Published 1987

    • About

    French cuisine underwent numerous alterations in the professional kitchens of New Orleans. One of the most obvious examples of that, to my mind, is in the dishes named rémoulade. Classically, in France, this is nothing more than a mayonnaise to which chopped capers, those small sour pickles known as cornichons, chopped herbs including parsley, tarragon, chervil, and chives, plus anchovy paste, are added. The New Orleans version is more elaborate and contains horseradish, finely chopped celery, and scallions, among other things. This also brings to mind the thought that when New Orleans recipes call for shallots—one of the most widely used seasonings in classic and home kitchens—they generally mean scallions or green onions. Apparently, genuine shallots were not available to the early French settlers—chefs—in New Orleans and green onions were used as a substitute. To make a genuine shrimp rémoulade, New Orleans style, it is also imperative that you use Creole mustard, not ballpark American or Dijon-style.


    The Shrimp

    • 2 pounds fresh shrimp in the shell
    • 16 whole allspice
    • 1 large garlic clove, peeled and crushed
    • 12 peppercorns, crushed
    • Salt to taste, if desired

    The Rémoulade Sauce

    • 2 tablespoons Creole mustard (see note)
    • 1 tablespoon tarragon wine vinegar
    • Salt to taste, if desired
    • Freshly ground pepper to taste
    • 1 cup olive oil
    • 1 tablespoon paprika
    • ½ cup finely chopped celery
    • 1 cup chopped scallion(s)
    • 1 teaspoon chopped garlic
    • ½ cup chopped parsley
    • 2 tablespoons horseradish, preferably freshly grated
    • 2 tablespoons anchovy paste
    • teaspoon cayenne pepper
    • 2 tablespoons lemon juice
    • Tabasco sauce to taste

    The Garnish

    • Shredded romaine lettuce
    • Lemon wedges


    1. Put the shrimp in a saucepan and add water to cover. Add the allspice, garlic clove, peppercorns, and salt. Bring gradually to the boil. Simmer about 1 minute and remove from the heat. Let stand until cool. Peel and devein the shrimp. There should be about 4 cups.
    2. For the sauce, put the mustard and vinegar in a mixing bowl and add salt and pepper to taste. Beat with a wire whisk and gradually add the oil, stirring constantly. If you beat briskly enough, the oil should blend in smoothly without separating.
    3. Stir in the remaining ingredients for the sauce.
    4. Put about ½ cup shredded romaine on each of 8 salad plates. Arrange an equal number of shrimp on the lettuce. Spoon the sauce over to cover the shrimp completely. Serve with lemon wedges.