Hands On Time: 30 minutes
Total Time: 30 minutes
1 1/2 pounds medium shrimp, peeled and deveined
1 cup mayonnaise
2 tablespoons sour cream
2 tablespoons ketchup
1 tablespoons Creole mustard
1 tablespoon prepared horseradish
1 tablespoon chopped capers
1 tablespoon chopped gherkins or sour dill pickles
Juice of 1/2 lemon, plus additional lemon wedges, for serving
2 teaspoons hot sauce
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
Bibb lettuce leaves, for serving
Sliced scallions, for serving
Bring a large saucepan of water to a boil over medium-high heat. Fill a large bowl with ice water.
When water is boiling, season generously with salt, then add the shrimp. Cook until the shrimp have turned pink and have just cooked through, 2 to 3 minutes. Immediately transfer to the ice water. Once shrimp have cooled completely, drain and thoroughly dry.
In a medium bowl, whisk together the mayonnaise, sour cream, ketchup, mustard, horseradish, capers, gherkins, lemon juice, hot sauce, Worcestershire sauce, paprika, pepper and cayenne. Season to taste with salt.
To serve, toss shrimp in a medium bowl and add the remoulade, a few tablespoons at a time, until the shrimp are completely coated in sauce. (You will have extra sauce; see note.) Divide between the lettuce leaves and sprinkle with scallions. Serve with the lemon wedges.
About the recipe
A classic New Orleans cold appetizer, shrimp remoulade combines chilled poached shrimp with a creamy remoulade sauce, then serving simply atop leaves of lettuce. We like medium shrimp for this application because the sauce tends to cling better to these babies than to larger shrimp. You can make the remoulade well in advance, then use any remaining sauce as an accompaniment to any chilled and fried seafood dishes.