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The Hirshon Shrimp Remoulade

The Hirshon Shrimp Remoulade

  • Total Time: 0 hours


Units Scale
  • Remoulade sauce:
  • 1 bunch scallions, cut up
  • 2 small stalks celery with leaves, cut up
  • 2 sprigs fresh parsley, cut up
  • 1 sprig fresh tarragon, cut up
  • 3 tbs. Maison Louisianne Creole Mustard
  • 5 tsp. paprika
  • 1 1/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. cayenne
  • 6 tbs. tarragon white wine vinegar
  • 3 tsp. fresh lemon juice
  • 2 tsp. Atomic horseradish sauce
  • 1/2 tsp. dried basil
  • 3/4 cup olive oil
  • ***
  • Remaining ingredients:
  • 1 scallion, chopped
  • 1 tbs. chopped celery
  • 2 tsp. finely minced fresh parsley
  • Fresh romaine or Bibb lettuce leaves
  • 1 lb. large whole fresh shrimp
  • 16 whole allspice
  • 1 large clove garlic, peeled and crushed
  • 12 peppercorns, crushed
  • Salt to taste if desired


  1. Process the first 4 ingredients until almost a puree. Stir in remaining ingredients up to olive oil. Using a wire whisk slowly add olive oil til well blended. Taste and adjust seasoning. Stir in the minced green onion, celery and parsley. Chill at least 3 hours or overnight.
  2. Bring a large pot of water to a full boil with allspice, garlic and peppercorns, add shrimp, turn off heat and poach for several minutes until just cooked through, then peeled, deveined and throughly chilled
  3. When ready to serve, take lettuce and put a large leaf on each of 4 chilled salad plates. Arrange shrimp on top.
  4. Cover with remoulade sauce or serve on the side, as you prefer. Do not sauce shrimp more than a few minutes before serving or they will become soggy. Garnish with a slice of lemon and serve.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

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