Shrimp Remoulade

Serve with lemon wedges and buttered toast.

  • Serves

    serves 4

  • Cook

    4 hours


By SAVEUR Editors

Published on March 3, 2020

Classic, tangy remoulade sauce is a luxurious accompaniment to any crustacean.

Featured in: Front of House



  • 23 cup mayonnaise
  • 2 cornichons, finely chopped, plus 11/4 tsp. reserved pickling brine
  • 1 14 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
  • 23 lb. medium shrimp, peeled, shells reserved
  • 1 13 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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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