From Tom Fitzmorris' recipe page of his website
http://www.nomenu.com/Recipe/
Shrimp Remoulade With Two Sauces
There are two kinds of remoulade sauce served around New Orleans, and everybody has a distinct favorite. My preference is for the orange-red kind that's utterly unique to our area. White remoulade sauce, made with mayonnaise, is actually closer to the classic French recipe. It's good enough that in recent years I've taken to making both kinds of sauces, and letting people take their pick.
What they have in common is the main active ingredient: Creole mustard, a rough, brown, country-style mustard that has a bit of horseradish mixed in.
The shrimp for shrimp remoulade should be medium size--about 25-30 count to the pound. If you're making only the red style of remoulade, a good trick is slightly to under-boil the shrimp, then marinate them in the rather acidic sauce. That will finish the "cooking," in much the same way the the marinade of ceviche does.
The words "remoulade," by the way, is an old French dialect word that refers to a kind of radish that hasn't been part of the recipe for centuries.
Shrimp:
Leafy tops of a bunch of celery
5 bay leaves
3 cloves
2 Tbs. Tabasco garlic marinade
1 large lemon, sliced
1/2 cup salt
3 lbs. shrimp
Red Remoulade Sauce:
1/2 cup chili sauce (bottled) or ketchup
1/2 cup Creole mustard
1 Tbs. paprika
1/2 tsp. salt
2 Tbs. lemon juice
1/4 tsp. Tabasco
1/2 tsp. pureed garlic
1/2 cup green onion tops, finely sliced
1 cup olive oil
White Remoulade Sauce:
1 cup mayonnaise
1/2 cup Creole mustard
2 Tbs. lemon juice
1/2 tsp. garlic-flavored Tabasco
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 cup green onion tops, finely sliced
1. Bring a gallon of water to a boil and add all the ingredients except the shrimp. Boil the water for fifteen minutes, then add the shrimp. Remove from the heat immediately, and allow the shrimp to steep for four minutes, or until the shell separates from the meat easily.
2. Remove the shrimp and allow to cool enough to handle. Peel and devein the shrimp
3. To make the red remoulade sauce, combine all ingredients except green onions and olive oil in a bowl. Add the oil a little at a time, stirring constantly, until all oil is absorbed. Taste the sauce and add more mustard or chili sauce to taste. Stir in green onion tops.
4. For the white remoulade sauce, just blend all the ingredients except the green onions. Then add the green onions last.
5. Place the shrimp on a leaf of lettuce, sliced avocados, sliced tomatoes, or Belgian endive leaves. Drizzle half the shrimp with one sauce, half with the other. The sauces can also be served in pools for dipping.
Makes eight appetizers or six entree salads."
From the Galatoire's (a traditional old New Orleans restaurant):
Shrimp Rémoulade is in every New Orleans girl’s arsenal of favored dishes for relaxed entertaining. Serve this simple dish on elegant china and it’s fit for a king- Mardi Gras or otherwise. This is our most popular dish and most frequently requested recipe. Bonus for the home cook: The sauce is definitely best made a day in advance and refrigerated, then all that’s left to do is toss in the shrimp and plate and serve. It’s a snap to make, yet it’s always impressive.
¾ cup chopped celery
¾ cup chopped scallions (white and green parts)
½ cup chopped curly parsley
1 cup chopped yellow onion
½ cup ketchup
½ cup tomato purée
½ cup Creole mustard or any coarse, grainy brown mustard
2 tablespoons prepared horseradish, or to taste
¼ cup red wine vinegar
2 tablespoons Spanish hot paprika
1 teaspoon Worcestershire sauce
½ cup salad oil
4 dozen jumbo (15 count) shrimp, peeled, boiled, and chilled
1 small head of iceberg lettuce, washed, dried and cut into thin ribbons
Mince the celery, scallions, parsley, and onions in a food processor. Add the ketchup, tomato puree, Creole mustard, horseradish, red wine vinegar, paprika, and Worcestershire. Begin processing again and add the oil in a slow drizzle to emulsify. Stop when the dressing is smooth. Chill for 6 to 8 hours or overnight. Correct the seasoning with additional horseradish, if desired after the ingredients have had the opportunity to marry.
In a large mixing bowl, add the sauce to the shrimp and toss gently to coat. Divide the lettuce among 6 chilled salad plates. Divide the shrimp evenly atop the lettuce and serve.[/u]