Chilled Shrimp with Remoulade Recipe

Name: Chilled Shrimp with Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 1/4 cup Dijon mustard; 2 tablespoons prepared horseradish; 2 tablespoons chopped parsley; 1 small shallot, minced; 1 garlic clove, minced; 1 tablespoon white wine vinegar; 1 teaspoon fresh lemon juice; 1 teaspoon hot sauce; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper; 1/4 teaspoon garlic powder; Salt; 1 gallon water; 1/2 cup kosher salt; 1/4 cup sweet paprika; 1 teaspoon cayenne pepper; 1 teaspoon garlic powder; 1/4 cup fresh lemon juice; 4 bay leaves; 1 small onion, sliced 1/4 inch thick; 1 head of garlic, halved crosswise; 1 large thyme sprig; 1 tablespoon black peppercorns; 1 tablespoon ground coriander; 24 jumbo shrimp, shells cut down the back and veins removed; 6 cups baby arugula leaves or mache

Servings: persons

1 cup mayonnaise
1/4 cup Dijon mustard
2 tablespoons prepared horseradish
2 tablespoons chopped parsley
1 small shallot, minced
1 garlic clove, minced
1 tablespoon white wine vinegar
1 teaspoon fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
Salt
1 gallon water
1/2 cup kosher salt
1/4 cup sweet paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/4 cup fresh lemon juice
4 bay leaves
1 small onion, sliced 1/4 inch thick
1 head of garlic, halved crosswise
1 large thyme sprig
1 tablespoon black peppercorns
1 tablespoon ground coriander
24 jumbo shrimp, shells cut down the back and veins removed
6 cups baby arugula leaves or mache

1
Combine all of the remoulade ingredients in a medium bowl and stir well.
2
In a large pot, combine all of the ingredients except the shrimp and arugula and bring to a boil.
3
Cover and simmer the shrimp over moderate heat for 5 minutes.
4
Uncover, add the shrimp and bring back to a simmer.
5
Cover, remove the pot from the heat and let stand until the shrimp are just cooked through, about 10 minutes.
6
With a slotted spoon, transfer the cooked shrimp to a large rimmed baking sheet and let cool to room temperature.
7
Cover with plastic wrap and refrigerate the shrimp until chilled.
8
Peel the shrimp.
9
Line a platter with the arugula and top with the shrimp.
10
Serve with the remoulade sauce.

1435

kcal

Calories

Fat

Carbs

163

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1 cup mayonnaise, 1/4 cup Dijon mustard, 2 tablespoons prepared horseradish, 2 tablespoons chopped parsley, and more.

Yes, Chilled Shrimp with Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilled Shrimp with Remoulade

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