Louisiana_Cookin_-_November_-_December_2019

CLASSIC SHRIMP
RÉMOULADE
MAKES 6 TO 8 SERVINGS

This classic starter is a cinch to prepare,
making holiday entertaining easy.

1 lemon, zested and juiced
½ cup 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 unpeeled medium fresh

shrimp

4 cups baby arugula

Garnish: fresh tarragon

1. In a medium bowl, stir together
   lemon zest and juice, mayonnaise,
   ¼ teaspoon salt, parsley, tarragon,
   horseradish, mustard, and cayenne
   until combined. Cover and refrigerate
   until ready to use.
   2. In a large Dutch oven, heat 8 cups
   water, lemon slices, bay leaves, red
   pepper, and remaining ¼ cup salt over
   medium-high heat until simmering.
   Add shrimp; cook until bright pink
   and fi rm, about 4 minutes. Remove
   using a slotted spoon, and place in an
   ice water bath until cool. Drain well.
   Peel shrimp.
   3. In a large bowl, stir together shrimp
   and rémoulade sauce until coated.
   Serve over arugula. Garnish with
   tarragon, if desired.