Shrimp Rémoulade

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Appears in Cook's Country April/May 2017

New Orleans restaurants serve boatloads of this seafood starter. Could we re-create the dish outside the city limits?

SERVES 4

TIME 45 minutes, plus 1 hour chilling

Shrimp Rémoulade

WHY THIS RECIPE WORKS

This New Orleans appetizer showcases plump, juicy shrimp in a creamy, tangy sauce. To ensure perfectly cooked shrimp, we started them in cold water, brought the water to a simmer, and then immediately killed the heat and covered the pot. Do...

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