Shrimp Remoulade

Name: Shrimp Remoulade
Prep time: 3 h
Cook time: 15 min
Total time: 3 h 15 min
Yield: 8 appetizers
Ingredients: 1/4 cup mayonnaise; 1/4 cup vegetable oil; 3 tablespoons Dijon mustard; 1 -2 tablespoon prepared horseradish; 1 tablespoon lemon juice; 2 teaspoons chopped fresh parsley; 1 teaspoon red wine vinegar; 1/2 teaspoon paprika; 2 garlic cloves, crushed; 1 pinch sugar; 4 1/2 cups water; 1 tablespoon salt; 1 1/2 teaspoons liquid shrimp-and-crab boil seasoning; 1 1/2 lbs unpeeled medium raw shrimp; 6 cups shredded lettuce; lettuce leaf; lemon wedge (optional)

Submitted by gailanng

"By all means, you can use purchased boiled shrimp, but prepare your own remoulade. Try adding sliced boiled egg slices on the side and sprinkle on a couple of capers. Prep times includes an approximation of chill time. Can be an appetizer or salad to make for a most memorable meal."

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Ready In:: 3hrs 15mins
Ingredients:: 17
Yields:: 8 appetizers

ingredients

Remoulade Sauce
¹⁄₄ cup mayonnaise
¹⁄₄ cup vegetable oil
3 tablespoons Dijon mustard
1 -2 tablespoon prepared horseradish
1 tablespoon lemon juice
2 teaspoons chopped fresh parsley
1 teaspoon red wine vinegar
¹⁄₂ teaspoon paprika
2 garlic cloves, crushed
1 pinch sugar
The Rest
4 ¹⁄₂ cups water
1 tablespoon salt
1 ¹⁄₂ teaspoons liquid shrimp-and-crab boil seasoning
1 ¹⁄₂ lbs unpeeled medium raw shrimp
6 cups shredded lettuce
lettuce leaf
lemon wedge (optional)

directions

Combine first 10 ingredients in container of a food processor or electric blender. Process until smooth, stopping once to scrape down sides. Cover and chill thoroughly.
Combine water, salt, and seasoning in a large pot; bring to a boil. Add shrimp and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp.
Combine mayonnaise mixture, shrimp and shredded lettuce, tossing to coat.
Serve on lettuce leaves and garnish with lemon wedges.
Note: Prepare remoulade sauce in advance and refrigerate, but don't sauce the shrimp until serving or they were become soft and soggy.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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