Shrimp Rémoulade

Name: Shrimp Rémoulade
Yield: Serves 4
Ingredients: 1 1/2 pounds, jumbo shrimp, peeled, deveined, and tails removed; , Salt and pepper; 2/3 cup, mayonnaise; 1/4 cup finely chopped, celery; 1/4 cup finely chopped, green bell pepper; 3 tablespoons, minced cornichons; 2 , scallions, sliced thin; 1 tablespoon, lemon juice; 1 1/2 teaspoons, prepared horseradish, drained; 1 teaspoon, spicy brown mustard; 1 teaspoon, ketchup; 1 , garlic clove, minced; 1/2 teaspoon, paprika; 1/2 teaspoon, Worcestershire sauce; 1/4 teaspoon, salt; 1/4 teaspoon, pepper; 1/8 teaspoon, cayenne pepper; 1/2 head, Bibb lettuce (4 ounces), leaves separated and torn; , Lemon wedges; , Hot sauce

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Appears in Cook's Country April/May 2017

Main Courses

Fish & Seafood

New Orleans restaurants serve boatloads of this seafood starter. Could we re-create the dish outside the city limits?

SERVES4

TIME45 minutes, plus 1 hour chilling

WHY THIS RECIPE WORKS

This New Orleans appetizer showcases plump, juicy shrimp in a creamy, tangy sauce. To ensure perfectly cooked shrimp, we started them in cold water, brought the water to a simmer, and then immediately killed the heat and covered the pot. Do...

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