• Tommy Centola

Shrimp Remoulade from Warren Leruth

Updated: Jan 4

We just had the carpet in my office changed. It gave me the opportunity to look over my cookbooks. I stumbled over the Great Chefs series from PBS. When I opened the Great Chefs of New Orleans, this is the first recipe featured. I also found a video of this recipe being demonstrated by Mr. Leruth on Youtube. Here is  another recipe from the most talented chef I have ever met.

Shrimp

1 1/2 pound Shrimp, without heads

1 quart Water , with 1/4 cup Salt and Ice.

2 quarts Water boiling.

Put shrimp into boiling water. When water returns to a boil, drain shrimp  and plunge into salted ice water. Peel and devein shrimp and serve on lettuce with remoulade sauce.

Remoulade Sauce

2 tablespoons Paprika

3/4 cup Creole or Dijon Mustard

2 tablespoons Ketchup (if not using creole mustard)

2 tablespoons Horseradish (if not using creole mustard)

1/2 cup Celery Hearts, finely chopped

1/4 cup Onion, chopped

1 teaspoon Sugar

1 teaspoon Tabasco

2 tablespoons Parsley, chopped

1 cup Cottonseed or Corn Oil

Mix together all ingredients except the oil. Drizzle in oil to make an emulsified sauce. The shrimp may be marinated in the sauce for 2 to 3 hours before serving to intensify the flavor.

Enjoy!!!

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