Shrimp remoulade, which combines remoulade sauce with seafood, was first prepared in the French Quarter of New Orleans. French remoulade sauce, traditionally mayonnaise-based, has been a staple in Louisiana Creole cuisine since the early 1900s. Louisiana remoulade, with its added ingredients of paprika, ketchup, and hot sauce, gives shrimp remoulade its distinct Creole flavor.
Recipe Servings: 6
Prep Time
15 minutes
+ 6 hours resting
+ 6 hours resting
Cook Time
10 minutes
Total Time
6 hours 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 celery ribs, coarsely chopped
- 4 green onions, chopped
- 1 small onion, chopped
- ¾ cup Italian flat leaf parsley
- ½ cup red wine vinegar
- ½ cup ketchup
- ½ cup tomato puree
- ½ cup creole mustard
- 1 tsp Worcestershire sauce
- 1⅛ cups vegetable oil
- 2 tsp paprika
- 2 lbs large cooked shrimp, peeled and deveined
- 12 lettuce leaves
Directions
- Combine the celery, green onions, chopped onion, and parsley in a food processor or blender and pulse until finely chopped.
- Add the vinegar, ketchup, tomato puree, mustard, and Worcestershire sauce and process until well blended.
- Drizzle in the oil in a steady stream with the processor running.
- Mix in the paprika.
- Transfer the sauce to a bowl and refrigerate, covered, for 6–8 hours.
- Add cooked shrimp to remoulade sauce, tossing to coat.
- Place lettuce leaves onto plates and add coated shrimp on top.
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