Shrimp Remoulade

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3 lbs shrimp, raw
Favorite Boil, we like Slap Ya Mama and Zatarain’s Liquid

Remoulade Sauce:

5 TBL horseradish mustard
1/2 cup of tarragon vinegar or substitute another vinegar
2 TBL Ketchup
2 TBL Paprika
1 TSP Salt
1-2 Cloves garlic
1 Cup Salad Oil
1.5 Cups chopped green onion
1.5 Cups chopped celery
1/2 TSP Cayenne Pepper
1 TBL Hot Sauce
1/2 lemon to 1 lemon, squeezed

Bring pot of water with favorite boil (according to directions) to a boil. Add shrimp, boil for 2-4 minutes or when you see the shrimp float. Add ice and cool down. Let sit for 10-15 minutes in cool boil.
Peel Shrimp
NOTE: Make sure pot is large enough to accept the ice

Remoulade Sauce:
Place all ingredients in blender of food processor and blend thoroughly. Add peeled shrimp. Allow to marinate in sauce for a couple of hours or overnight. Serve over lettuce with lemon.

  • The remoulade is also delicious over eggs as well, use it on scrambled eggs or replace hollandaise sauce with it and make a new orleans style eggs benedict

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