Skip to content
Shrimp Remoulade
Rated 5.0 stars by 71 users
Category
Main Dish
Servings
4
Cook Time
4 hours
Author:
Saveur
This classic, tangy take on the French remoulade will surprise your taste buds and adapt to any Greensbury seafood that can be delivered straight to your door!
Ingredients
2/3 cup mayonnaise
2 cornichons, finely chopped, plus 11/4 tsp. reserved pickling brine
1 1⁄4 tsp. capers, finely chopped
2 tsp. finely chopped fresh parsley
2 tsp. finely chopped fresh tarragon, plus extra whole leaves, for garnish
1 tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice, plus more as needed
1 Tbsp. plus 1 tsp. kosher salt, plus more as needed
Freshly ground black pepper plus
2 tsp. whole black peppercorns
-
2⁄3 lb. medium shrimp, peeled and deveined
1 1⁄3 cups dry white wine
2 sprigs fresh thyme
3 sprigs fresh Italian parsley
1 small yellow onion, thinly sliced
1 small celery stalk, thinly sliced
1 bay leaf
4 green leaf or butter lettuce leaves
2 ripe hass avocados, halved, pitted, and peeled
Finely chopped fresh chives, for garnish
4 lemon wedges
Buttered toast, for serving
For the remoulade sauce
For the shrimp
Directions
For the remoulade sauce
To a medium bowl, add the mayonnaise, cornichons and their brine, capers, parsley, tarragon, lemon zest, and 1 tablespoon lemon juice and stir to combine.
Season with salt, ground black pepper, and additional lemon juice to taste, then refrigerate until ready to use.
For the shrimp
To a medium pot, add the wine, 1 tablespoon plus 1 teaspoon salt, the whole peppercorns, parsley, thyme, onion, celery, bay leaf, and 4 cups cold water. Bring to a boil over high heat, then lower the heat to maintain a simmer and cook until the vegetables have softened, 18–20 minutes.
Set a fine mesh strainer over a large bowl and strain the stock, discarding the solids.
Rinse out the pot, then return the stock to it and bring to a simmer over medium heat.
Add the shrimp, then immediately turn off the heat , cover, and set aside until they are cooked through, 2–3 minutes.
Using a slotted spoon, transfer the shrimp to a large plate or baking sheet, spreading them out so they cool quickly. Devein the shrimp, then cover and refrigerate until chilled.
Toss the shrimp in the remoulade sauce to coat.
For each salad, place a lettuce leaf on a plate and set an avocado half on top, cut side up. Spoon some of the shrimp over the avocado, sprinkle with chives and top with a few leaves of fresh tarragon.
Serve with lemon wedges and buttered toast.
