Classic, tangy remoulade sauce is a luxurious accompaniment to any crustacean.
Featured in: Front of House
- 2⁄3 cup mayonnaise
- 2 cornichons, finely chopped, plus 11/4 tsp. reserved pickling brine
- 1 1⁄4 tsp. capers, finely chopped
- 2 tsp. finely chopped fresh parsley
- 2 tsp. finely chopped fresh tarragon, plus extra whole leaves, for garnish
- 1 tsp. finely grated lemon zest
- 1 Tbsp. fresh lemon juice, plus more as needed
- 1 Tbsp. plus 1 tsp. kosher salt, plus more as needed
- Freshly ground black pepper plus
- 2 tsp. whole black peppercorns
- 2⁄3 lb. medium shrimp, peeled, shells reserved
- 1 1⁄3 cups dry white wine
- 2 sprigs fresh thyme
- 3 sprigs fresh Italian parsley
- 1 small yellow onion, thinly sliced
- 1 small celery stalk, thinly sliced
- 1 bay leaf
- 4 green leaf or butter lettuce leaves
- 2 ripe hass avocados, halved, pitted, and peeled
- Finely chopped fresh chives, for garnish
- 4 lemon wedges
- Buttered toast, for serving
Make the remoulade sauce: To a medium bowl, add the mayonnaise, cornichons and their brine, capers, parsley, tarragon, lemon zest, and 1 tablespoon lemon juice and stir to combine. Season with salt, ground black pepper, and additional lemon juice to taste, then refrigerate until ready to use.
To a medium pot, add the shrimp shells, wine, 1 tablespoons plus 1 teaspoon salt, the whole peppercorns, parsley, thyme, onion, celery, bay leaf, and 4 cups cold water. Bring to a boil over high heat, then lower the heat to maintain a simmer and cook until the vegetables have softened, 18–20 minutes. Set a fine mesh strainer over a large bowl and strain the stock, discarding the solids. Rinse out the pot, then return the stock to it and bring to a simmer over medium heat. Add the shrimp, then immediately turn off the heat , cover, and set aside until they are cooked through, 2–3 minutes.
Using a slotted spoon, transfer the shrimp to a large plate or baking sheet, spreading them out so they cool quickly. Devein the shrimp, then cover and refrigerate until chilled.
Toss the shrimp in the remoulade sauce to coat. For each salad, place a lettuce leaf on a plate and set an avocado half on top, cut side up. Spoon some of the shrimp over the avocado, sprinkle with chives and top with a few leaves of fresh tarragon. Serve with lemon wedges and buttered toast.