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Shrimp Remoulade recipe

Remoulade is a French condiment sauce similarto tartar sauce. Serve this tasty chilled shrimp dish on a bedof shredded lettuce.

Recipe: Shrimp Remoulade

1 1/2 pounds medium-size fresh shrimp
4 green onions (green tops included), chopped
1 large celery rib, chopped
1/2 cup chopped fresh parsley
2 to 3 garlic cloves, minced
6 tablespoons Dijon mustard
1 1/2 tablespoons prepared horseradish1 teaspoon CreoleSeasoning
1/2 cup white vinegar
Salt and freshly ground black pepper to taste
Red pepper hot sauce to taste
1 cup extra-virgin olive oil
Shredded lettuce

  • Bring a large pot of lightly salted waterto boil. Add shrimp and cook for 1 minute or until they justturn pink. Do not overcook. Drain well. Cool to the touch; shelland devein the shrimp and set aside.
  • In a blender or food processor, combinethe green onions, celery, parsley, and garlic, blending to acoarse puree. Add the mustard, horseradish, Creole seasoningand vinegar, salt, pepper and hot sauce, and blend until justcombined. Turn blender on low speed, remove the lid and add ina very slow, small stream, the olive oil until fully incorporatedand emulsified. Transfer mixing to a large mixing bowl and addthe shrimp. Toss to coat shrimp thoroughly with the dressing,cover the bowl and chill a minimum of 2 hours before serving.
  • To serve, make a bed of the shredded lettuceon individual plates and spoon equal amounts of shrimp in thecenter. Serve immediately.

    Makes 6 servings.

    Shrimp Remoulade Salad–New Orleans Style

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  • Comments

    1 Comment


    Whether or not you want to include horseradish in the above recipe will likely depend on the mustard you use. We can t buy creole mustard locally, and not all of the recipes I ve found for making it include horseradish. I really like the idea of the red remoulade sauce, will definately give it a go for Xmas. Just a query how does it emulsify without an egg yolk? Will it separate if kept?

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