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.
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.
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.