• Andrew Zimmern Cooks: Poached Shrimp Remoulade


Poached Shrimp Remoulade

By Andrew Zimmern

I was inspired to make shrimp remoulade after a recent trip to New Orleans, where I gorged myself on this ubiquitous dish. Remoulade is a tangy mayonnaise-based sauce—flavored with mustard, horseradish, vinegar, chili sauce and scallions—that pairs beautifully with seafood. This recipe is adapted from a dear friend, Jamie Shannon, who passed away many years ago. Jamie was the chef at Commander’s Palace in New Orleans and one of the world’s great tastemakers. His remoulade beat all others.

Watch Andrew make this recipe:

Poached Shrimp Remoulade

Servings: 4



  • 3 stalks celery, chopped
  • 5 cloves garlic, peeled
  • 3 medium eggs
  • 1 teaspoon Chesapeake Bay Seasoning
  • 2 tablespoons paprika
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup whole seed mustard
  • 1/4 cup yellow Cajun mustard
  • 1/4 cup prepared horseradish
  • 1/4 cup Heinz Chile sauce
  • 1/2 cup white vinegar
  • 6 scallions, chopped
  • 1  1/2 cups vegetable oil
  • 1 tablespoon hot sauce

Poached Shrimp

  • 12 ounces brown ale
  • 3 ribs celery, chopped
  • 1 onion, chopped
  • 1 lemon, sliced
  • 1 quart water
  • 2 pounds shrimp (u-15 size are best), peeled and deveined
  • 1 cup Cajun seasoning
  • 3 cups ice
  • 3 cups escarole or iceberg lettuce, julienned
  • Cherry tomatoes, for garnish
  • Lemon wedges, for garnish
  • Parsley, for garnish


First, make the remoulade. Place the celery, garlic, eggs, Chesapeake Bay seasoning, paprika, Worcestershire, mustards, horseradish, chili sauce, vinegar and scallions in the bowl of a food processor. With the machine running, slowly pour oil in to emulsify. Season with hot sauce and salt. Place in the fridge while you finish the dish, the longer it rests, the better.

In a large pot over medium heat, add the beer, celery, onion, lemon and water. Bring to a boil, then simmer for 5 minutes. Add the shrimp one at a time. Stir and cook for 3 to 4 minutes until shrimp are just cooked through. Strain into a large colander set over a bowl. Sprinkle the Cajun seasoning over the shrimp and immediately add a few cups of ice. The ice will melt, drawing the seasoning into the shrimp as they cool.

Place the shrimp on a platter or individual plates over the escarole or lettuce. Garnish with tomatoes, lemon wedges and parsley. Cover shrimp with a healthy dose of remoulade and serve.

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