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Shrimp rémoulade
Cold poached prawns in a spicy Creole mustard sauce
New Orleans rémoulade is not the pale French sauce but a brick-red, punchy mix of Creole mustard, paprika, horseradish and the trinity, and in the grand old Creole restaurants it is served as a cold starter over boiled Gulf prawns and shredded lettuce, especially in the summer heat. Chef's tip: make the sauce the day before so the flavours marry; it tastes raw and harsh straight after mixing.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the rémoulade
- ½ cup mayonnaise
- 1 tbsp ketchup
- 1 tbsp grated horseradish
- 2 tsp paprika
- 1 tbsp lemon juice
- 1 tsp hot sauce
- 1 celery stickvery finely diced
- 3 spring onionsvery finely sliced
- 2 tbsp fresh parsleychopped
- 1 clove garliccrushed
For the prawns
- 1 ⅓ lb large raw prawnspeeled and deveined
- 1 tbsp salt
- 1 bay leaf
- ½ iceberg lettucefinely shredded
- 2 tomatoessliced
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Method
0/4 doneStep 1: Mix all the rémoulade ingredients — 3 tbsp wholegrain Creole or Dijon mustard, ½ cup mayonnaise, 1 tbsp ketchup, 1 tbsp grated horseradish, 2 tsp paprika, 1 tbsp lemon juice, 1 tsp hot sauce, 1 celery stick, 3 spring onions, 2 tbsp fresh parsley and 1 clove garlic — and chill for at least 4 hours or overnight.
5 minStep 2: Bring a pan of water to the boil with the 1 tbsp salt and 1 bay leaf. Add the 1 ⅓ lb large raw prawns, turn off the heat and leave 3–4 minutes, until pink and opaque right through.
5 minStep 3: Drain and plunge into iced water to stop the cooking; a common mistake is leaving them to cool in the pot, which overcooks them. Drain well and chill.
10 minStep 4: Pile the ½ iceberg lettuce on plates with the 2 tomatoes, top with the prawns and spoon over the rémoulade. Keep chilled until serving.
3 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 24 g
- Carbs
- 6 g
- Fat
- 23 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does shrimp rémoulade take?
- About 25 minutes in total: 20 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of paprika?
- Smoked paprika, half the amount.
- What can I use instead of lemon juice?
- Lime juice, same amount.
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