Cold cooked shrimp are dressed up with a tangy remoulade sauce and served over a bed of lettuce.
Shrimp Remoulade
A popular appetizer, shrimp remoulade is simply cold shrimp, doused in remoulade sauce and generally spread over a simple bed of crisp lettuce. That's pretty much it, because the tangy, spicy remoulade sauce speaks for itself.
I prefer to prepare the remoulade sauce in advance on its own and let the flavors marry for a day in the fridge. Then, the next day, I cook the shrimp in a skillet of hot canola oil, just until done. Let the shrimp cool, then toss them with enough of the remoulade sauce just to give the shrimp a nice coating. Extract the shrimp, letting the excess sauce drip off and then arrange them on a bed of nicely shredded romaine lettuce.
You can also add the slightly undercooked shrimp to the remoulade sauce when you make it a day ahead, toss the shrimp with enough of the sauce to cover them well, stir in the juice of one lemon and let them marinade overnight in the fridge. The citrus will help to finish cooking the shrimp and they will soak in some of the flavors of the marinade.
A very popular way to serve Shrimp Remoulade is over fresh from the fryer, fried green tomatoes. They are the perfect vehicle. The combination is also pretty good on a sandwich roll though, or slid in between slices of fluffy French bread. But please ... just promise me you won't call it a po'boy.
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