Serves 6
95 min
Creole Tomato Shrimp Remoulade
Recipe GLPRae4fec1185f7ca
Succulent Gulf shrimp poached in a fragrant crab boil are chilled and tossed with a zesty remoulade sauce made from creole mustard, fresh lemon, and horseradish. Served nestled inside a wedge of ripe Creole tomato and topped with fresh red bell peppers and green onions for a classic New Orleans-inspired dish.
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Ingredients
½ cup mayonnaise
½ teaspoon fresh lemon zest
1 teaspoon fresh lemon juice
½ teaspoon prepared horseradish
1 tablespoon creole mustard
⅛ teaspoon black pepper
4 quarts water
1½ cups crab boil seasoning
2 lemons, halved
6 garlic cloves
ice
8 16/20 count gulf shrimp, peeled and deveined, tails off
2 large creole tomatoes, cored
2 tablespoon red bell pepper, finely chopped
1 tablespoon green onion, finely chopped
green onion for garnish
salt to taste
Directions
In a bowl, combine the mayonnaise, lemon zest, lemon juice, horseradish, creole mustard, and black pepper. Mix thoroughly until all ingredients are incorporated. Cover and refrigerate for at least 1 hour to allow the flavors to blend and develop.
Fill a large pot with 4 quarts of water and bring to a rolling boil over high heat.
Stir in the crab boil seasoning, halved lemons, and garlic cloves. Reduce heat to medium and simmer for about 10 minutes to infuse the water with flavor.
Add the gulf shrimp to the seasoned boiling water and cook for 2 to 3 minutes, just until the shrimp turn opaque and are cooked through to an internal temperature of 145F. Do not overcook.
Immediately add ice to the pot to rapidly cool the shrimp and stop the cooking process. Allow the shrimp and cooking liquid to cool completely.
Once fully cooled, drain the shrimp and pat dry. Roughly chop the shrimp into large, bite-sized pieces.
Carefully cut around the core of each creole tomato to remove it. Slice the tomato into 4 to 6 wedges, cutting most of the way through but leaving the wedges attached at the base so they fan slightly when placed on the plate. Season the tomato wedges lightly with salt and pepper.
In a large mixing bowl, combine the cooled chopped shrimp, the prepared remoulade sauce, finely chopped red bell pepper, and finely chopped green onion. Toss gently until everything is evenly coated.
Place a fanned creole tomato on each serving plate. Mound the shrimp remoulade mixture in the center of the tomato.
Garnish each plate with additional chopped green onion and serve immediately.
