Shrimp Boil with White Remoulade Sauce

As with gumbo, jambalaya, or any of our treasured culinary traditions, there is no “right” way to make remoulade.

Shrimp Boil with White Remoulade Sauce
Serves 6
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Ingredients
  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)
Instructions
  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. Serve immediately with White Rémoulade.
Louisiana Cookin https://www.louisianacookin.com/
White Remoulade
Serves 6
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Ingredients
  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
Instructions
  1. In a medium bowl, combine all ingredients. Cover and refrigerate up to 5 days.
Louisiana Cookin https://www.louisianacookin.com/
 

 

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