Start with fresh, raw shrimp for your shrimp remoulade salad.
Shrimp remoulade salad is a classic Cajun dish served in restaurants as an appetizer or main course. It also makes an excellent side dish for barbecues and outdoor casual gatherings, where its light, yet highly flavorful taste can complement numerous main courses and grilled meats. To serve shrimp remoulade salad as a main course, pair it with fresh, warm bread and a glass of white wine or beer.
Instructions
1. Fill a large saucepan halfway with cold, clean water. Add the onion, celery, kosher salt, lime juice, Old Bay seasoning and bay leaves.
2. Bring the contents of the saucepan to the boil and boil for three to four minutes. Add the shrimp and boil for an additional three to four minutes. Remove the saucepan from heat and cover it. Allow it to rest for 10 minutes before rinsing and draining the mixture in a colander for five minutes. Remove and discard the bay leaves.
3. In a large mixing bowl, combine the lemon juice, olive oil, green onions, garlic, mustard, parsley, ketchup, pickle relish and kosher salt and freshly ground black pepper to taste. Whisk to combine.
4. Add the shrimp mixture to the mixing bowl with the dressing. Toss to combine with two large wooden spoons or salad tongs. Cover the salad with plastic wrap and allow the flavors to infuse for 30 minutes before serving.
5. Transfer the salad to a large serving bowl, platter or individual plates and serve immediately.
Tags: remoulade salad, four minutes, kosher salt, main course, minutes before