Classic Shrimp Remoulade Recipe
This shrimp remoulade recipe is a true classic from our friends at Louisiana Cookin’ Magazine. It’s made with fresh jumbo Gulf Coast shrimp, fresh herbs, and a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at reilyproducts.com.
Cooking tools:
- Dutch oven
- Microplane
- Chef's knife
- Cutting board
- Stove
- Slotted spoon
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Refrigerator
- Spoon
- Plastic wrap
Ingredients
- Zest and juice of 1 lemon
- ½ cup Blue Plate Mayonnaise
- ¼ cup plus ¼ teaspoon kosher salt, divided
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon prepared horseradish
- 1 tablespoon Creole mustard
- ¼ teaspoon cayenne pepper
- 8 cups water
- 2 lemons, sliced
- 10 dried bay leaves
- 1 teaspoon crushed red pepper
- 2 pounds medium fresh shrimp
- 4 cups fresh baby arugula
- Fresh tarragon, for garnish
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