Spicy Creole Shrimp Remoulade

By Dr_Mom

The secret to any shrimp dish is not to overcook the shrimp. Brining the shrimp will help them retain their moisture. Don't forget to cook and then shock the shrimp to keep them from overcooking.
Creole mustard is a must, don't substitute yellow or Dijon

Ingredients

• Brine:
• 1/2 c. Kosher salt
• 1/2 c. sugar
• 1 lb large shrimp, shells on
• 1 c. ice
• Court bouillon:
• 1 gallon water
• 1 tbs kosher salt
• 1 tbl whole black peppercorns
• 2 bay leaves
• 1 lemon, halved
• Remoulade Sauce:
• 1 celery stalk, chopped
• 2 scallions, chopped
• 2 garlic cloves, chopped
• 2 tbls Creole style mustard
• 2 tsp paprika
• 1/4 c. Sherry vinegar
• 1 tsp Worcestershire sauce
• 1 tbl prepared horseradish, drained
• 2 tsps cajun style hot sauce (such as Tabasco or Frank's)
• 1 tbl ketchup
• 1/4 tsp cayenns
• 1/3 c. EVOO
• Lemon wedges (for garnish)

Preparation

Step 1

1) Make the brine in a large, nonreactive bowl by whisking together 4 c. water, salt and sugar until dissolved. Add the shrimp and ice and let soak for 20 - 30 minutes.
2) Make the court bouillon in a large sauce pot by combining the first 4 ingredients. Squeeze the lemon halves into the water, add the lemon halves and bring to a boil
3) Add the shrimp and cook until just opaque, about 3 minutes. Immediately drain and shock in ice water to stop the cooking
4) Allow the shrimp to chill thoroughly and then peel and reserve

Remoulade Sauce:
Combine all the sauce ingredients except for the olive oil, in a food processor, and process until smooth. With the motor still running, slowly drizzle in the oil. This emulsion should be fairly thick.
Season to taste with salt and pepper. Dress the shrimp with the sauce and refrigerate until ready to use.

To serve:
Place a lettuce leaf in the bottom of 6 martini glasses. Divide the shrimp among the glasses and garnish with lemon wedges