Chef John Folse's South Louisiana Shrimp Remoulade Sauce -

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Chef John Folse's South Louisiana Shrimp Remoulade Sauce

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By Chef John Folse

Posted July 23rd, 2007

Chef John Folse is the author of The Encyclopedia of Cajun & Creole Cuisine, (2004, Chef John Folse & Company Publishing)

The Encyclopedia of Cajun & Creole Cuisine

Servings:	6
Author Notes:	This recipe was given to use by Chef John Folse, an award-winning chef and owner of Lafitte's Landing Restaurant in Louisiana. He has published seven cookbooks on the subject of Cajun and Creole cooking. "A Taste of Louisiana" is Chef Folse's international television series produced by Louisiana Public Broadcasting since 1990. What's great about this dish for parties is that you an prepare everything the day before -- in fact it's better that way as the flavors will have a chance to develop.
Ingredients:	Shrimp: 3 dozen shrimp, peeled and deveined 2 quarts cold water 1/4 cup lemon juice 1 lemon, sliced 1 onion, diced 4 tablespoons salt 1/2 cup celery, diced 2 tablespoons cracked black pepper 3 bay leaves Sauce: 1 1/2 cups mayonnaise 1/2 cup Creole mustard* 1/4 cup parsley, minced 1 tsp hot sauce 1/2 cup green onions, minced 1/4 cup celery, minced 2 tablespoons garlic, minced 1 ablespoon Worcestershire sauce 1/2 tablespoon lemon juice salt and cracked black pepper to taste *or substitute Dijon mustard
Instructions:	Cook Shrimp: Note: This step may be done the night before. In a 4-quart stock pot, over medium-high heat, add water and all seasoning ingredients. Bring to a rolling boil, reduce to simmer and allow to cook 15 minutes for flavors to develop. Bring mixture back to a rolling boil, add shrimp and stir approximately 3-5 minutes. At this point, shrimp should be pink and curled. Test for doneness, being careful not to over-cook. Once water returns to a boil, shrimp should be perfectly done. Pour off boiling water and replace with cold tap water to stop the cooking process. Drain and place shrimp in a serving bowl. Cover with clear wrap and refrigerate. Prepare Sauce Combine all sauce ingredients in a 2-quart mixing bowl and whisk well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of 4 hours will be required for flavor to develop. When ready to serve, remove from refrigerator and adjust seasonings to taste.