SHRIMP REMOULADE

Are you kidding? My mom would slit my throat if she thought I was giving out her shrimp remoulade recipe. It's the best in the world, better than I've had in many of Louisiana's finest restaurants.

Actually, I've been adding my own touches to Mom's recipe, and I've decided to be so arrogant as to decide that it's proprietary -- so you'll either have to come over for dinner sometime, eat it in my future restaurant one day, or get taste it as prepared by the only other chef who has it -- Chef Tracy Callahan of Rhubarb in Los Angeles. Give her a call at (310) 348-9515; she's one of the best caterers in Los Angeles, from sit-down dinners to huge events.

But so as not to let you down completely, here are a couple of different recipes, beginning with Chef John Folse's recipe for shrimp remoulade as he serves it in his magnificent Donaldsonville, Louisiana restuaruant, Lafitte's Landing; also, the remoulade recipe from Tujague's Restaurant in the French Quarter. (Chef Folse is one of my heroes; I've learned a tremendous amount from him, and I bow to his vast knowledge and expertise ... but I'm still a bit partial to my remoulade!)

Chef John Folse's Shrimp Remoulade

• 1 1/2 cups heavy-duty mayonnaise
• 1/2 cup Creole mustard
• 1 tbsp Worcestershire sauce
• 1 tsp hot pepper sauce (Chef Folse likes Louisiana Gold, but Tabasco will do)
• 1/2 cup finely diced green onions
• 1/4 cup finely diced celery
• 2 tbsp minced garlic
• 1/4 cup finely chopped parsley
• 1/2 tbsp lemon juice
• salt and cracked black pepper to taste
• 3 dozen 21-25 count boiled shrimp, peeled and deveined

In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste. Place six shrimp on a leaf of romaine or other colored lettuce and spoon a generous serving of remoulade sauce on top of the shrimp. Do not sauce shrimp prior to service, as they will lose their firm texture. Serves 6.

Here's the shrimp remoulade recipe from the 131-year-old Tujague's Restaurant, on Decatur Street in the French Quarter.

Tujague's Shrimp Remoulade

• 1 cup ketchup
• 2 tablespoons horseradish
• 2 tablespoons yellow mustard
• 2 teaspoon Worcestershire sauce
• Dash Tabasco
• 4 hard boiled eggs, chopped
• 2 raw eggs, beaten

• 1 gallon water
• 1 package crab boil
• 3 tablespoons salt
• 36 large raw shrimp
• Shredded lettuce

Mix the first seven ingredients in a glass bowl. Chill in the refrigerator 4 hours. In a large pot, bring the water, crab boil and salt to a full boil. Add shrimp. When the water returns to the boil, turn off the heat and let the shrimp sit for 5 minutes to absorb the seasonings. Drain the shrimp, cool and then peel them. Place 6 shrimp on a plate lined with shredded lettuce and top with 4 tablespoons of the sauce. Repeat 5 more times. Serves 6.

 

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Chuck Taggart   email chuck (at) gumbopages (dot) com