(photo by Rick Tango)

We prepared this classic for our family and friends at American Feast’s New Orleans Night Party. We learned this one at a class called “Taste of New Orleans” presented by Chef-Instructor Ann Rossi at the Institute of Culinary Education in Manhattan. Chef Ann is well-schooled when it comes to preparing the spicy Cajun and Creole specialties that make dining in the Big Easy so unique. For a time she cooked at New Orleans’ famous Commander’s Palace Restaurant, which is known as "the Jewel of the Garden District”. Guests invited for dinner always love to hear that Chef Ann's recipe for Shrimp Remoulade will be on the menu.

Laissez Le Bon Temps Roulet!

Basic Ingredients for 6-7 Appetizers

* 1½ Pounds (16-20) Jumbo Shrimp
* Shrimp Boil
* Remoulade Sauce
* 18-20 Lemon Wedges
* Whole Pitted Black Olives
* Sprig of Parsley

Basic Instructions

1. Make Remoulade sauce & let sit.
2. Cook shrimp in shrimp boil.
3. Marinate shrimp in Remoulade sauce.
4. Put dish together.

Remoulade Sauce Ingredients

* 2 Egg Yolks
* 1/2 Cup Creole Mustard
* 1/4 Cup Prepared Horseradish (Squeezed Dry)
* 1/2 Cup Finely Chopped Scallions (Green & White Parts)
* 2 Tablespoons Ketchup
* 2 Teaspoon. Sweet Paprika
* 1/4 Cup Finely Chopped Celery
* 1/8 Cup Chopped Fresh Curly Parsley
* 1 Teaspoon Capers
* 1½ Cups Salad Oil
* 1/3 Cup Red Wine Vinegar
* Juice of 1 Lemon
* 1 Tablespoon Worcestershire Sauce
* 1 Tablespoon Hot Pepper Sauce
* Salt & Pepper

Preparation of Remoulade Sauce

1. Put yolks, mustard, horseradish, capers & paprika in a food processor.
2. Pulse together.
3. Slowly add in oil.
4. When mixture begins to thicken, thin with vinegar & continue with oil until al vinegar & oil have been added.
5. Add in lemon juice.
6. Remove mixture from food processor & place in bowl.
7. Add in ketchup.
8. Add in celery, scallions & parsley.
9. Season with worcestershire sauce & hot pepper sauce
10. Season to taste with salt & pepper.
11. Let sauce sit while shrimp is prepared.
12. Toss shrimp in sauce & let marinate.
13. Serve on a bed of Boston lettuce.
14. Garnish with lemon wedges, black olives & parsley sprigs.

Ingredients for Shrimp

* 1½ Pounds Unpeeled Jumbo Shrimp
* 4 Cups Water
* 3 Bay Leaves
* 1/2 Teaspoon White Pepper
* 1/2 Teaspoon Cayenne Pepper
* 1/2 Teaspoon Black Pepper
* 4 Stalks of Celery – Medium Dice
* 1 Medium Onion – Medium Dice
* 2 Lemons – Halved
* 4 Peeled Cloves of Garlic

Final Preparation

1. Combine all ingredients except shrimp in a pot & bring to boil.
2. Let simmer 10 minutes.
3. Remove lemon, celery & onion.
4. Add in shrimp, stir & simmer.
5. Cook the shrimp for about 4 minutes.
6. Remove & chill.
7. Peel & marinate in Remoulade sauce.
8. Serve on a bed of Boston lettuce.
9. Garnish with lemon wedges, black olives & parsley sprigs.

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