Shrimp Remoulade (New Orleans Shrimp Arnaud)

The classic New Orleans appetizer made famous at Arnaud's as Shrimp Arnaud: chilled boiled shrimp in a zesty red Creole mustard and paprika remoulade over crisp lettuce. Serves 6.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-proteinNo added sugar

Contains: fish, shellfish, soy. Based on the ingredients as written; check package labels, which can change.

Chilled shrimp in red Creole remoulade sauce over shredded iceberg lettuce in a stemmed glass
  • Prep 20 min
  • Cook 5 min
  • Total 1 hr 25 min
  • Yield 6 servings

Updated

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In New Orleans, remoulade is not the pale French sauce but a bold, brick-red dressing of Creole mustard, paprika, horseradish and a little vinegar and oil. At Arnaud's, the French Quarter restaurant Arnaud Cazenave founded in 1918, chilled shrimp in this sauce has long been the signature starter, under the name Shrimp Arnaud.

Make the sauce at least an hour ahead so the flavors come together, and serve the shrimp very cold over shredded iceberg lettuce.

Ingredients

Shrimp

  • 2 pounds large shrimp, peeled and deveined
  • 1 lemon, halved
  • 2 tablespoons kosher salt, for the cooking water

Remoulade

  • 1/2 cup vegetable oil
  • 1/4 cup Creole or whole-grain mustard
  • 2 tablespoons white wine vinegar
  • 1 tablespoon prepared horseradish
  • 1 tablespoon sweet paprika
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 2 green onions, finely chopped
  • 1 celery rib, finely chopped
  • 2 tablespoons chopped fresh parsley

To serve

  • 3 cups shredded iceberg lettuce

New to an ingredient? See Worcestershire sauce in our kitchen glossary.

Instructions

  1. Make the remoulade. Whisk the oil, mustard, vinegar, horseradish, paprika, Worcestershire and cayenne until smooth. Stir in the green onions, celery and parsley. Cover and refrigerate at least 1 hour.
  2. Boil the shrimp. Bring a large pot of water to a boil with the lemon halves and kosher salt. Add the shrimp and cook just until pink and opaque, 2 to 3 minutes.
  3. Chill. Drain the shrimp and plunge them into ice water to stop the cooking. Drain well, pat dry and refrigerate until cold.
  4. Serve. Toss the shrimp with the remoulade and serve over the shredded lettuce.

Nutrition per serving (estimated)

320Calories
6 gCarbohydrates
3 gFiber
3 gNet carbs
31 gProtein
20 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-proteinNo added sugar

Tips

  • Creole mustard is spicy and coarse-grained; whole-grain Dijon is the best substitute.
  • The remoulade keeps, covered and refrigerated, for up to 5 days and only gets better.
  • Keep the dressed shrimp cold and serve within a few hours.

Questions about this recipe

What is the difference between New Orleans and French remoulade?
French remoulade is a mayonnaise-based sauce with herbs and capers. New Orleans remoulade, as served at Arnaud's, is a red, oil-based dressing of Creole mustard, paprika and horseradish.
Is shrimp remoulade served hot or cold?
Cold. The shrimp are boiled, chilled in ice water and tossed with the sauce, then served over lettuce as a first course.

Part of our famous hotel and restaurant recipes, from Boston's Parker House to Delmonico's in New York and Antoine's in New Orleans.

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