Shrimp Rémoulade

Preparation info
  • Yield:


    Appears in
    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 chopp