LeRuth's Red Shrimp Remoulade

Ingredients

•  ¾ cup Creole mustard

•  2 tbsp. paprika

•  1 tsp. sugar

•  Kosher salt, to taste

•  1 cup cottonseed, corn, or canola oil

•  2 lb. medium cooked shrimp, peeled and deveined (see below), tails removed

•  2 tbsp. minced parsley, plus more

•  2 inner stalks celery, minced

•  ½ small yellow onion, minced

•  Tabasco hot sauce, to taste

•  ½ head red leaf lettuce, leaves torn

Instructions

1. Cooking the shrimp.
   Rinse the shrimp well in cold water and  place in boiling water.  Add 1/2 c salt to cool water in a separate pot, stir to dissovle.  Have about 6 cups of water and 6 cups of ice in another pot.  As soon as the shrimp begin to boil or turn pink remove from the heat and ladle into the cool salted water and add the iced water to stop the cooling process.  As soon as cool enough, peel and devein the shrimp, removing the tail.  Set aside. 

2. Whisk mustard, paprika, sugar, and salt in a bowl. Slowly drizzle in oil until sauce is emulsified; stir in shrimp, parsley, celery, onion, and Tabasco. 

3. Serve immediately or chill overnight if you like. 

4. Can be served over rice or divided with lettuce between plates; top with shrimp and garnish with parsley.

Many thanks to the late and great Chef Warren LeRuth and Savuer for reprinting in 2014

Urban Cowgill 2015 (updated Oct 2023)