Spicy paprika and whole-grain mustard sauce coats plump shrimp in this classic New Orleans red rémoulade from the late chef Warren Leruth.
Ingreadients:
- 3⁄4 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, tails removed
- 2 tbsp. minced parsley, plus more
- 2 inner stalks celery, minced
- 1⁄2 small yellow onion, minced
- Tabasco hot sauce, to taste
- 1⁄2 head red leaf lettuce, leaves torn
Direction
- 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. Serve immediately or chill overnight if you like. Divide lettuce between plates; top with shrimp and garnish with parsley.
