A few years ago, a friend gave me some homemade tarragon vinegar. In my search for recipes that called for it, I found this one for shrimp remoulade. I don’t know where I got it, so I can’t give credit where it’s due, sorry!
Remoulade sauce has many, many variations, and while the Louisiana kind can be either oil- or mayonnaise-based, it usually has paprika. It is most often served with shrimp, but it also works with crab cakes, fried green tomatoes, hard boiled eggs, or fish.
For me, this simple cold shrimp salad is the perfect summer dinner. And though I make my own tarragon vinegar now, I’ve seen it in the grocery store, so you don’t have to!
2 TB Creole (brown) mustard, preferably Zatarain’s
1 TB paprika
1/2 tst cayenne
2 1/2 tsp salt
1/4 c tarragon vinegar
1/2 c olive oil
3/4 c chopped scallions, including 2-3 inches of the green tops
1/4 c minced celery
1/4 c chopped flat-leaf parsley
3 pounds raw medium shrimp
Whisk together the mustard, paprika, cayenne and salt in a deep bowl
Beat in the vinegar
Whisking constantly, pour the oil in a slow, thin stream and beat until smooth and thick
Add the scallions, celery, and parsley and mix well
Cover and let rest at room temperature for at least 4 hours
Shell and devein the shrimp
Rinse under cold water
Bring 2 quarts of water to a simmer in a large pot (add a little salt if you want)
Drop the shrimp in the water and cook uncovered for 3-5 minutes until pink and firm
Drain, let cool, then chill the shrimp until ready to serve
Mound the torn lettuce on individual plates
Arrange the shrimp on top, spoon some sauce on top and serve immediately
I use about 2-4 TB sauce for each salad, so you will probably have some left over. I like to let the leftovers come to room temperature before using.