Louisiana Cookin’ Magazine’s Classic Shrimp Remoulade

Ingredients

• Zest and juice of 1 lemon
• ½ cup Blue Plate Mayonnaise
• ¼ cup plus ¼ teaspoon kosher salt, divided
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon prepared horseradish
• 1 tablespoon Creole mustard
• ¼ teaspoon cayenne pepper
• 8 cups water
• 2 lemons, sliced
• 10 dried bay leaves
• 1 teaspoon crushed red pepper
• 2 pounds medium fresh shrimp
• 4 cups fresh baby arugula
• Fresh tarragon, for garnish

Directions

1. In a medium bowl, stir together lemon zest and juice, mayonnaise, ¼ teaspoon salt, parsley, tarragon, horseradish, mustard, and cayenne until combined. Cover and refrigerate until ready to use.
2. In a large Dutch oven, heat 8 cups water, lemon slices, bay leaves, crushed red pepper, and remaining ¼ cup salt over medium-high heat until simmering. Add shrimp; cook until bright pink and firm, about 4 minutes. Remove using a slotted spoon, and place in an ice-water bath until cool. Drain the shrimp well. Peel the shrimp.
3. In a large bowl, stir together shrimp and remoulade sauce to coat. Serve over arugula. Garnish with tarragon, if desired.

Kitchen Tip

• The remoulade mixture can be made and refrigerated up to three days before serving.