Louisiana Shrimp Rémoulade on Iceberg

Steps

1. Step 1

   Fill a large bowl with ice and cold water and set it next to the stove; this is for chilling the shrimp.

2. Step 2

   In a large pot, bring 3 quarts water to a boil with the Creole seasoning, the halved lemon (squeeze it in, then drop in the halves), bay leaves and kosher salt. Boil 3 minutes so the water takes on flavor.

   8 min

   • 1 tbsp Creole or Old Bay seasoning
   • 1 lemon
   • 2 bay leaves
   • 1 tbsp kosher salt
3. Step 3

   Turn off the heat, add the shrimp, and let them sit in the hot water until just pink and opaque, 2 to 3 minutes. Cut one in half to check: it should be white all the way through with no gray center.

   3 min

   • 1 1/2 lb large shrimp
4. Step 4

   Scoop the shrimp straight into the ice water and leave 5 minutes to chill completely. Drain well and pat dry on paper towels.

   5 min, hands-off

5. Step 5

   In a medium bowl, whisk together the Creole mustard, mayonnaise, ketchup, horseradish, vinegar, lemon juice, Worcestershire, paprika and cayenne until smooth. Stir in the celery, scallions, parsley and garlic. Season with salt to taste; it should taste sharp and a little spicy.

   10 min

   • 1/4 cup Creole mustard
   • 1/2 cup mayonnaise
   • 2 tbsp ketchup
   • 1 tbsp prepared horseradish
   • 1 tbsp red wine vinegar
   • 1 tbsp lemon juice
   • 1 tsp Worcestershire sauce
   • 2 tsp sweet paprika
   • 1/4 tsp cayenne pepper
   • 1 celery stalk
   • 3 scallions
   • 2 tbsp flat-leaf parsley
   • 1 clove garlic
   • salt
6. Step 6

   Fold the chilled shrimp into the rémoulade. Cover and refrigerate at least 1 hour, or up to 1 day, so the flavors come together.

   1 hr, hands-off

7. Step 7

   Divide the shredded iceberg among four plates or chilled bowls, pile the shrimp and sauce on top, and serve with lemon wedges.

   5 min

   • 1/2 head iceberg lettuce
   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026