Shrimp Boil with White Rémoulade Sauce

Shrimp Boil with White Rémoulade Sauce

In one form or another, old French sauces are the starting point of our most popular dishes, and many have morphed over the years to suit our affinity for spice and multicultural local fl air. Sauces are so much a part of our culture that many of us can’t imagine a world in which we graze on sweet boiled shrimp or crispy fried green tomatoes without first topping or dunking them in one of these savory concoctions. Try this Shrimp Boil with White Rémoulade Sauce for dinner tonight.

Shrimp Boil with White Rémoulade Sauce
Serves 6
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  1. 1 gallon cold water
  2. 2 pounds small red potatoes
  3. 3 bay leaves
  4. 8 sprigs thyme
  5. 2 tablespoons black peppercorns
  6. 1 tablespoon celery seed
  7. 1 tablespoon fennel seed
  8. 3 ears corn, shucked and halved
  9. 1 small sweet onion, quartered
  10. 2 lemons, halved
  11. 1 head garlic, halved crosswise
  12. 1 pound large fresh shrimp
  13. White Rémoulade (recipe follows)
  1. In a large pot, combine 1 gallon water, potatoes, bay leaves, thyme, peppercorns, celery seed, and fennel seed. Bring to a boil over medium high heat; cook 15 minutes. Add corn, onion, lemons, and garlic. Cook 10 minutes or until potatoes are tender. Add shrimp; reduce heat to medium, and cook for 4 minutes or until pink and firm. Drain water.
  2. Serve immediately with White Rémoulade.
Louisiana Cookin
White Rémoulade
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  1. ¾ cup mayonnaise
  2. ¼ cup Dijon mustard
  3. ¼ cup whole grain mustard
  4. 3 tablespoons chopped cornichons
  5. 2 tablespoons prepared horseradish
  6. 2 tablespoons chopped fresh parsley
  7. 1 tablespoon chopped fresh chives
  8. 1 tablespoon minced shallot
  9. 1½ teaspoons hot sauce
  10. 1 teaspoon lemon zest
  11. 2 teaspoons fresh lemon juice
  12. 1 clove garlic, minced
  13. ¼ teaspoon kosher salt
  1. In a medium bowl, combine all ingredients. Cover and refrigerate up to 5 days.
Louisiana Cookin


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