Chef John Folse's South Louisiana Shrimp Rémoulade

South Louisiana Shrimp Rémoulade

PREP TIME: 30 Minutes SERVES: 6


Rémoulade sauce may be found in any restaurant in South Louisiana and in many versions. The rémoulades of New Orleans are normally Creole mustard based and highly seasoned. This, however, is the River Road version.


3 dozen (21-25 count) shrimp, peeled and deveined

2 quarts cold water

1 onion, diced

1/2 cup celery, diced

2 tbsps cracked black pepper

3 bay leaves

1/4 cup lemon juice

1 lemon, sliced

4 tbsps salt


In a 4-quart stock pot, over medium-high heat, add water and all seasoning ingredients. Bring to a rolling boil, reduce to simmer and allow to cook 15 minutes for flavors to develop. Bring mixture back to a rolling boil, add shrimp and stir approximately 3-5 minutes. At this point, shrimp should be pink and curled. Test for doneness, being careful not to over-cook. Once water returns to a boil, shrimp should be perfectly done. Pour off boiling water and replace with cold tap water to stop the cooking process. Drain and place shrimp in a serving bowl. Cover with clear wrap and refrigerate. This may be done the night before.