New Orleans restaurants serve boatloads of this seafood starter. Could we re-create the dish outside the city limits?
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. Doctoring store-bought mayonnaise with tangy lemon juice, briny cornichons, spicy brown mustard, and horseradish made for a pungent rémoulade sauce. And letting the shrimp sit in the sauce allowed the mild seafood flavor to blend with the bright sauce.
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