Shrimp Remoulade Recipe

A couple of weeks ago we shared the amazing Jambalaya recipe we learned at the New Orleans School of Cooking. Today we are sharing the delicious Shrimp Remoulade Recipe we also learned at the cooking class.

Prior to taking the cooking class we were not sure what exactly remoulade was let alone how to make it. During the class we learned that this is a very popular dish in New Orleans. Fresh shrimp from the Gulf of Mexico makes this a great dish to try while in New Orleans. If you don't live near the gulf like us you can also make this Shrimp Remoulade Recipe at home.

Shrimp Remoulade Recipe

Ingredients
1 pound medium shrimp, heads off
1/2 tsp ground red Pepper
1/2 tsp ground white Pepper
1/2 tsp ground black pepper
1 quart water
2 tbsp salt

Directions for shrimp
1. Peel and devein the shrimp
2. Bring the water, salt and peppers to full boil in a medium saucepan over high heat
3. Drop the shrimp in and stir, continue to cook over high heat for 2-3 minutes. Stirring often
Shrimp should be pink and firm
Drain and place the shrimp in a bowl of ice water to cool them quickly

Remoulade Sauce

Ingredients

1 Cup Olive oil
1 1/2 tsp salt
1 cup vinegar
1/2 cup white horseradish
1 1/3 cup Creole mustard
1/4 cup mayonnaise
1/3 cup paprika
3 cups minced celery
1 tbsp ground black pepper
2/3 cup minced parsley
1/3 cup minced onion

Directions
1. In a large mixing bowl, combine olive oil, vinegar, mustard, paprika, pepper, salt, horseradish, and mayonnaise.
2. Add in celery, parsley and onion mixing well
3. Place shrimp in the bowl and mix well

Serve over a bed of lettuce

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Do you love recipes? Check out our copy cat recipes, dessert recipes, and our Crock Pot Recipes.

Contents

• Shrimp Remoulade Recipe
  • Ingredients
  • Instructions

Shrimp Remoulade Recipe

Do you love recipes? Check out our copy cat recipes , dessert recipes , and our Crock Pot Recipes .

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Author: Tammilee Tips

Ingredients

• 1 pound medium shrimp heads off
• 1/2 tsp ground red Pepper
• 1/2 tsp ground white Pepper
• 1/2 tsp ground black pepper
• 1 quart water
• 2 tbsp salt
• Directions for shrimp
• 1. Peel and devein the shrimp
• 2. Bring the water salt and peppers to full boil in a medium saucepan over high heat
• 3. Drop the shrimp in and stir continue to cook over high heat for 2-3 minutes. Stirring often
• Shrimp should be pink and firm
• Drain and place the shrimp in a bowl of ice water to cool them quickly
• Remoulade Sauce
• Ingredients
• 1 Cup Olive oil
• 1 1/2 tsp salt
• 1 cup vinegar
• 1/2 cup white horseradish
• 1 1/3 cup Creole mustard
• 1/4 cup mayonnaise
• 1/3 cup paprika
• 3 cups minced celery
• 1 tbsp ground black pepper
• 2/3 cup minced parsley
• 1/3 cup minced onion

Instructions

• In a large mixing bowl, combine olive oil, vinegar, mustard, paprika, pepper, salt, horseradish, and mayonnaise.
• Add in celery, parsley and onion mixing well
• Place shrimp in the bowl and mix well

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