When Marsh House opened its doors in the Gulch in 2016, Nashvillians got one of their earliest glimpses of local modern hotel dining. Located in the ultra- glammy Thompson Nashville hotel, the restaurant pairs responsibly sourced and sustainable seafood with seasonal craft cocktails and an eclectic wine list, and genuine Southern hospitality is at its core.
Like much of the menu, which ranges from raw seafood towers to crispy fried oysters to a delicate Arctic Char en Papillote, the shrimp remoulade takes inspiration from the Creole tradition of uniting influences from various cultures, resulting in a harmonious blend of flavors. “This recipe is an homage to my time spent in the kitchen at Galatoire’s in New Orleans where almost every table starts with an order of their famous shrimp remoulade,” explains chef and owner Brian Landry.
Landry describes shrimp as “the perfect starter seafood that can be sourced either fresh or frozen without compromising the quality.” When purchasing fresh shrimp, he recommends checking to ensure the heads are not starting to discolor or blacken. And personally, he says he prefers wild-caught shrimp from Southern waters when purchasing either fresh or frozen.
Whether served as a starter to a grander affair or to complement a bright, fresh lunch on the patio with friends, a glass of 2020 Benevolent Neglect Counoise Rosato is what Marsh House Beverage Director Todd Johnston recommends to round out the springtime experience. (Marsh House, 401 11th Ave S., 615-262-6001; marshhouserestaurant.com)
Shrimp Remoulade
Courtesy of Marsh House Chef/Owner Brian Landry
- Boiled Shrimp
- 48 jumbo shrimp, with shells cut down the back and veins removed
- 2 gallons water
- 1⁄2 cup kosher salt
- 1⁄4 cup sweet paprika
- 2 tablespoons crushed red pepper
- 1 teaspoon cayenne pepper
- 2 tablespoons black peppercorns
- 1 teaspoon garlic powder
- 2 tablespoons chili powder
- 1 tablespoon crushed fennel seed
- 1 teaspoon whole cloves
- 1 teaspoon coriander
- 1 teaspoon allspice
- 2 lemons, halved
- 4 bay leaves
- 1 small onion, coarsely chopped
- 2 stalks celery, coarsely chopped
- In a large pot, combine all ingredients except the shrimp and bring to a boil. Cover and simmer the water over moderate heat for 5 minutes.
- Uncover, add shrimp, and bring back to a simmer.
- Cover, remove the pot from the heat and let stand until the shrimp are just cooked through, about 10 minutes.
- With a slotted spoon, transfer the cooked shrimp to a large, rimmed baking sheet and let cool to room temperature.
Remoulade Sauce
- 1 cup yellow onion, diced
- 3⁄4 cup celery, diced
- 3⁄4 cup green onions, chopped
- 1⁄2 cup Italian parsley, picked
- 1⁄2 cup ketchup
- 1⁄2 cup tomato puree
- 1⁄2 cup Zatarain’s Creole mustard
- 2 tablespoons spicy prepared horseradish
- 1⁄4 cup red wine vinegar
- 2 tablespoons spicy, smoked paprika
- 1⁄2 cup vegetable oil
- Add all vegetables to the work bowl of a food processor and puree, making sure to scrape down the sides a few times.
- Add the ketchup, tomato puree, creole mustard, horseradish, vinegar, and paprika. Puree until the vegetables are smooth and fully incorporated.
- With the food processor running slowly, drizzle in the oil until emulsified. Check seasoning and refrigerate.
- Toss the shrimp in the remoulade sauce an hour or so before serving.