Shrimp Remoulade

Name: Shrimp Remoulade
Cook time: PT0D4H0M
Total time: PT0D4H0M
Yield: serves 4
Ingredients: 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

Serve with lemon wedges and buttered toast.

Serves
serves 4
Cook
4 hours

PHOTOGRAPHY BY CHRISTOPHER HIRSHEIMER

By SAVEUR Editors

Published on March 3, 2020

Ingredients

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

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By SAVEUR Editors

Published on March 3, 2020

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

Featured in: Front of House

Equipment

Ingredients

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

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Instructions

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.