By Jennifer Chandler
Excerpted from The Southern Pantry Cookbook by Jennifer Chandler
Photo by Justin Fox Burks. Food Styling by Jennifer Chandler.
Shrimp remoulade is one of those iconic New Orleans dishes I order on every trip to the Big Easy … and it’s one of my favorite composed salads to make for a summer picnic!
My dressing is a bit milder than what you will find at some New Orleans restaurant institutions, but I think it makes for a better main course salad or sandwich filling.
- 2 pounds large shrimp (16/20 count), peeled and deveined, thawed if using frozen
- 1 lemon, cut into quarters
- 1 cup mayonnaise
- 3 tablespoons whole grain Dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon prepared horseradish
- 1 teaspoon freshly squeezed lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon paprika
- Kosher salt and freshly ground black pepper
- 1/4 cup finely diced red onion (about 1/2 small onion)
- 1/4 cup finely sliced celery (about 1 stalk)
- Butter lettuce for serving, if desired
Bring a large pot of water to boil over high heat. Add the shrimp and lemon wedges. Reduce the heat to medium and cook until the shrimp turn pink, about 3 to 4 minutes. Drain and run under cold water to stop the cooking process. Place in a large bowl and refrigerate while making the dressing.
In a small bowl whisk together the mayonnaise, mustard, vinegar, horseradish, lemon juice, garlic, and paprika until well combined. Season with salt and pepper to taste.
Take the shrimp out of the refrigerator. Add to the shrimp the red onion and celery and toss to combine. Add the dressing and toss until well coated. Adjust seasonings as needed. Cover and refrigerate for at least 1 hour or until ready to serve. Serve chilled, over a bed of lettuce if desired.
Cooking Tip: I like large pieces of shrimp in my salad, but if you prefer, you can cut the shrimp into smaller bite-size pieces.