Mix this unbelievable Creole Remoulade sauce with some boiled shrimp and you have a Creole appetizer all-star-Shrimp Remoulade.
Servings: 12 Servings
- 2 pounds medium shrimp boiled or steamed, peeled
- ¾ cup creole mustard
- 1 tablespoon prepared horseradish
- ½ cup olive oil
- 1 tablespoon sweet paprika
- 1 tablespoon celery hearts finely chopped
- 2 tablespoons green onions finely chopped
- 1 teaspoon parsley finely chopped
- 1 ½ teaspoons garlic pureed or very finely chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- ⅛ teaspoon kosher salt
- ⅛ teaspoon Black pepper
- ⅛ teaspoon tabasco
- ⅛ teaspoon cayenne pepper optional
Combine all ingredients in a small bowl and whisk thoroughly until a homogenous sauce is created; about 5 minutes.
Cover the bowl with plastic wrap and refrigerate for about 2 hours.
Add 8 to 12 chilled cooked shrimp per serving to a small bowl. Starting with about 2 tablespoons per serving, add the remoulade sauce to the shrimp and mix well until all the shrimp are completely coated.
Place sauced shrimp over a bed of prepared lettuce or other preparation of your choice and serve.
- This recipe makes about 1 ½ cups of remoulade sauce.
- There are two types of Remoulade Sauce. The original classic French version, a cold sauce made by adding mustard and aromatics to mayonnaise, gained popularity around the world between the 17th and 19th Centuries as a condiment and sauce for fish and many other dishes. This is a Creole version, similar but without the mayonnaise, was created in the early 1800s, by famed New Orleans restauranteur Count Arnaud Cazenave at his Bienville Street restaurant, Arnaud’s.
- This remoulade sauce recipe benefits from sitting in the refrigerator for a while allowing all the flavors to meld. Make it at least two hours in advance and if you have the opportunity, let it sit in the fridge overnight. The sauce, if covered in an airtight container, will stay good in the fridge for up to two weeks without losing flavor.
- This recipe should be served cold. Chill the shrimp and the lettuce. You can use boiled or steamed shrimp and pre-cooked cocktail shrimp from the seafood market.
- Mix just enough sauce and shrimp together at one time for the number of servings you plan. Store the sauce in the fridge separately from the shrimp. The cooked shrimp can be stored in the fridge for 3 to 4 days or frozen for about 10 months. The key to storage is making it airtight.
- I do not recommend freezing leftover sauce as it will have the tendency to separate. However, if you do freeze the sauce, mix it very well and maybe drizzle in a small amount of olive oil or even water to bring the sauce back together.
- Remoulade Sauce is different than tartar sauce and cocktail sauce, although all are great with seafood. Tartar Sauce is a Mayonaise based sauce usually made with some sort of pickled relish and is used as a condiment. Cocktail Sauce can be used in a similar way as Remoulade Sauce but is basically ketchup mixed with prepared horseradish and other ingredients. It is also commonly used as a condiment for fried seafood and my favorite, raw oysters.
Calories: 173kcal | Carbohydrates: 3g | Protein: 16g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 191mg | Sodium: 796mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 317IU | Vitamin C: 4mg | Calcium: 120mg | Iron: 2mg
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