Appetizer: United States – Cajun and Creole Louisiana – Shrimp Remoulade

Serving Size: 6

Approximate Time

Prep 20 min

Cook 5 min

Additional 15 min

Total 40 min

Ingredients

- 1 1/2 lb (680 g) medium shrimp, raw, peeled and deveined, tails on (approx. 30–36 shrimp)
- 6 cups (360 g) crushed ice for ice bath (not consumed)
- 1 cup (240 ml) mayonnaise
- 1/4 cup (60 ml) Creole mustard
- 2 tbsp (30 ml) ketchup (optional, for color)
- 2 tsp (10 ml) prepared horseradish
- 1 tbsp (15 ml) Worcestershire sauce
- 1–2 tsp (5–10 ml) Louisiana-style hot sauce (adjust to taste)
- 1 tbsp (15 ml) fresh lemon juice (about 1/2 lemon)
- 1 tsp (5 ml) smoked paprika
- 1/4 tsp (1 g) cayenne pepper (adjust to taste)
- 2 cloves garlic, minced (about 2 tsp / 6 g)
- 1/4 cup (40 g) finely chopped celery
- 1/4 cup (25 g) finely chopped green onions (scallions)
- 2 tbsp (8 g) chopped fresh parsley
- 1 tsp (2 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) celery seed, lightly crushed (optional)
- 8 oz (225 g) iceberg lettuce or butter lettuce, shredded or torn for serving
- 1 lemon, cut into wedges, for serving
- Paprika or chopped parsley for garnish

Instructions

Short Description:
Chilled boiled shrimp dressed in a tangy Creole-style remoulade made with Creole mustard, mayonnaise, horseradish, and Louisiana spices, served on a bed of crisp lettuce with lemon wedges.

Regional Notes:
This Creole Louisiana variation centers on Creole mustard and local spices (paprika, cayenne, Worcestershire, and hot sauce) to give the remoulade its bright, piquant character. Shrimp are simply boiled, chilled, and served cold—distinct from warm shrimp or heavier French remoulades—reflecting New Orleans cold-seafood appetizer tradition.

1. Prepare an ice bath: fill a large bowl with crushed ice and cold water; set aside.
2. Bring a large pot of water (about 6 cups/1.4 L) to a rolling boil. Add 1 tsp (2 g) kosher salt, 1 bay leaf (optional), 4–5 whole black peppercorns, and 1 tsp (2 g) Creole or Cajun seasoning if you like extra local flavor.
3. Add the shrimp to the boiling water and cook just until opaque and pink, about 2–3 minutes for medium shrimp. Do not overcook.
4. Immediately transfer the shrimp to the ice bath to stop cooking and chill completely, about 5 minutes. Drain well and pat dry with paper towels.
5. While shrimp chill, make the remoulade: in a medium bowl whisk together mayonnaise, Creole mustard, ketchup (if using), prepared horseradish, Worcestershire sauce, hot sauce, lemon juice, smoked paprika, cayenne, minced garlic, crushed celery seed (if using), salt, and black pepper until smooth.
6. Fold in the finely chopped celery, green onions, and parsley into the sauce. Taste and adjust seasoning—add more hot sauce, lemon, or salt as desired.
7. Reserve about 1/3 cup (80 ml) of the remoulade for plating. Gently toss the chilled, drained shrimp with the remaining remoulade until evenly coated. Chill the tossed shrimp briefly if needed, 10–15 minutes.
8. Arrange shredded lettuce on a platter or individual plates. Mound the remoulade-coated shrimp on the lettuce, drizzle or dollop the reserved remoulade over the top, and garnish with a sprinkle of paprika or chopped parsley.
9. Serve immediately with lemon wedges and extra hot sauce on the side. Keep refrigerated if not served right away; consume within 24 hours for best quality.