Ingredients for Shrimp Remoulade
- Dry Mustard
- Vegetable Oil
- 2 teaspoons prepared horseradish
- 1 teaspoon paprika
- 1/2 teaspoon salt
- White Pepper
- 1 teaspoon hot sauce
- 1/4 cup chopped green onions
- 1 tablespoon chopped fresh parsley
- 1/2 fresh garlic clove, minced
- 1 1/2 lbs jumbo shrimp, peeled and deveined
- fresh green leaf lettuce leaves
- 1 cup mayonnaise
- 1/2 cup finely chopped celery
- 2 tablespoons Creole mustard
- 1 tablespoon white vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 lemon, cut in half
- 2 bay leaves
- 1 teaspoon Old Bay seasoning
- 1 cup water
- 1 tablespoon Dijon mustard
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How to Make Shrimp Remoulade
- Combine 1/2 cup mayonnaise, 1/4 cup chopped celery, 2 tablespoons chopped green onions, 1 tablespoon Dijon mustard, 1 tablespoon Creole mustard, 1 tablespoon chopped fresh parsley, 1 teaspoon Worcestershire sauce, 1/2 teaspoon cayenne pepper (or to taste), 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a blender or food processor.
- Process at high speed until completely smooth and creamy.
- Refrigerate the remoulade sauce for at least 2 hours to allow the flavors to meld.
- Cook 1 pound of shrimp until pink and opaque. (This can be done by boiling, grilling, or pan-frying depending on your preference).
- To serve, arrange the cooked shrimp on a bed of fresh lettuce leaves.
- Generously spoon the chilled remoulade sauce over the shrimp and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
1g
Fat
3g
Carbs
0g
