Shrimp Remoulade


Excellent for a buffet table. Also wonderful as part of a salad plate at a luncheon.  This recipe serves


  • 2 lbs freshly cooked shrimp ( medium or larger)
  • Remoulade sauce to taste
  • 1 tbs creole mustard
  • 1/2 tbsp paprika Spices, paprika
  • dash cayenne,pepper
  • 1/2 tsp salt Salt, table
  • 2 tbsp tarragon Vinegar Vinegar, tarragon
  • 1/4 cup olive oil Oil, olive, salad or cooking
  • 1 cup mayonnaise------reduced fat is OK
  • 1 tbsp green pickle relish
  • 1/2 tbsp capers Capers, canned
  • 1/3 cup coarsely chopped green onions Onions, green, spring or scallions (includes tops and bulb), raw
  • 1/4 cup finely chopped celery Celery, raw
  • 1/4 cup finely chopped parsley Parsley, raw
  • 1/4 cup ketchup Catsup


Step 1

PREP SHRIMP:Fill a large pot with water and add lemon juice, lemon slices, bay leaves , cloves and salt. Bring to boil, add shrimp return to boil and turn off heat. Allow to stand until they turn opaque. Remove and place in a bowl of iced water. Chill completely the remove and dry well. Keep cold. SAUCE: Blend first five ingredients. Then slowly whisk in oil until thick. Add remaining ingredients and stir to blend.


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