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Shrimp Poached with Louisiana Style Remoulade Sauce

Posted on 3 Sep, 2020 - By

Shrimp Poached with Louisiana Style Remoulade Sauce

Servings: 4, Makes 1 1/2 cups or so

Prep time: 15 minutes

Ingredients:

  • Remoulade Sauce

  • 1 cup / Hellman’s mayonnaise
  • 2 Tbsp / Dijon mustard
  • 1 Tbsp / freshly squeezed lemon juice
  • 1 Tbsp / finely chopped flat-leaf parsley
  • 2 stalks / celery finely chopped
  • 3 scallions finely chopped
  • 1 Tbsp / Louisiana-style hot sauce or Sriracha sauce
  • 2 tsp / whole-grain mustard
  • 1 tsp / Old Bay seasoning
  • 2 cloves / garlic minced
  • 2 tsp / capers drained and roughly chopped
  • 1 tsp / Worcestershire sauce
  • 2 tsp / Heinz Chile sauce
  • 1 tsp / prepared horseradish
  • 1 tsp / smoked paprika
  • 1/8 tsp / cayenne pepper
  • kosher salt optional

  • Poached Shrimp

  • 12 ounces / dark beer
  • 3 stalks / celery chopped
  • 1 onion chopped
  • 1 lemon sliced
  • 1 quart / water
  • 2 pounds / shrimp (u-15 size are best), already peeled and deveined, if not you will end up with less than 2 lbs.
  • 1 cup / Cajun seasoning
  • 5 cups / ice
  • 3 cups / escarole or iceberg lettuce julienned
  • Cherry tomatoes for garnish
  • Lemon wedges for garnish
  • Parsley for garnish

Instructions:

  1. Remoulade Sauce

    In a small bowl, mix all ingredients together except for the salt, taste and adjust as necessary for salt and spice. Cover and allow to sit in the refrigerator for an hour or even overnight for the flavors to meld, then serve or cover and store.

  2. Poached Shrimp

    In a large pot over medium heat, add the beer, celery, onion, lemon and water. Bring to a boil and then simmer for 5 minutes. Add the shrimp one at a time. Stir and cook for 3 to 4 minutes until shrimp are just cooked through. Strain into a large colander set over a bowl. Sprinkle the Cajun seasoning over the shrimp and immediately add all of the of ice. As the ice melts, it will draw seasoning into the shrimp as they cool.
  3. Shake off any excess seasoning and place the shrimp on a platter or individual plates over the escarole or lettuce. Garnish with tomatoes, lemon wedges and parsley. Cover shrimp with a healthy dose of remoulade and serve.