Shrimp Remoulade


Authentic New Orleans full meal salad I had across from the Cafe du Monde. This is a bit of a production, but follow the steps for a unique experience. An accompanying fire-roasted whole tomato adds balance in color and flavor. ~Mark
1 pound shrimp (16-20 size), peeled
2 tablespoons lemon juice (1/2 lemon)
1 cup water
1 tablespoon Zatarains Seafood Boil
1 bay leaf

remoulade sauce
1/8 cup lemon juice
1 egg yolks
1/4 cup chopped green onion
1/4 cup chopped onion
1/4 cup chopped celery
1 1/2 tablespoon chopped parsley
1 teaspoon prepared horseradish
1 tablespoon grain mustard
1/2 tablespoon dry yellow mustard
1 tablespoon ketchup
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
3/8 cup vegetable oil

1 pound celery root, peeled and julienned
1/4 pound fennel bulb, trimmed and julienned
2 tablespoons lemon juice (1/2 lemon)
2 gherkin pickles, diced
1 tablespoon capers, drained
1 small ripe tomato, seeded and diced
1/8 cup chopped herbs - dill, basil, a bit of fennel top
4 whole fresh tomatoes, blackened
1 Prepare salad: Toss celery root and fennel in a glass bowl with lemon juice. Seal with plastic wrap and refrigerate for at least half an hour.

2 Make shrimp: Put lemon rinds in a wide pan, such as a deep skillet or dutch oven. Add water, Zatarains, and bay leaf to pan and bring to a boil. Add shrimp shell on and steam until shrimp turn pink and curl; 3-5 minutes. Remove and refrigerate.

3 Make sauce: Except for oil, blend all the sauce ingredients for 2 minutes. With blender running, drizzle in oil. Refrigerate until ready to assemble the salad.

4 Over a gas burner or under a broiler, char whole tomatoes, turning until some of the skin blackens in spots and peels.

5 After salad has rested for half an hour, toss 3/4 of the remoulade sauce with the celery root and fennel. Add chopped gherkins, capers, herbs. Stir well. Add the diced tomatoes, stirring lightly.

6 Remove shells from shrimp, leaving tail shell intact. For each serving, set aside one shrimp to be used as a garnish. If shrimp are big, cut the remaining shrimp into mouth-sized portions. Toss these shrimp with the remaining 1/4 sauce.

7 Portion the remoulade to each plate. Top with whole shrimp. Serve with blackened tomato.

servings  use metric
original recipe yield: 4 Servings
Notes Serve remoulade with a blackened medium sized tomato. A gas burner works best. An optional garnish is to plate each salad portion on large lettuce leaves. For variety add a dash of turmeric and curry powder to sauce.

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