Shrimp Rémoulade

Rémoulade is a New Orleanian sauce that shares a name, and little else with the French sauce, Remoulade. The Louisianian version is a Creole Mustard based sauce that was used to liven up day old seafood an eggs. Its also good on a cold roast beef sandwich.

The sauce is most commonly used on shrimp though:

 Ingredients

• 1.5 cups Creole Mustard
• 4 inner ribs Celery (hearts/inner ribs - top and bottom removed, minced)
• 1 bunch Scallions (minced) (about 5 tablespoons minced)
• 4 Heaping Tablespoons Paprika (Sweet Hungarian)
• 1 cup Salad Oil (I like Avocado Oil)
• ½ cup White Tarragon Vinegar
• 2.5-3 hearty tablespoons Horseradish (Fresh is best, prepared is OK)
• 1 small can Tomato Paste (or half cup ketchup and reduce the vinegar by a Tablespoon)
• a hearty handful Parsley (about 3 tablespoons minced)
• 1 teaspoon Salt
• 2-3 clove (optional) Garlic
• 5 dashes Worcestershire
• ½ Yellow onion (Large)

Shrimp Instructions

1. Peel 10 lb of small to medium sized shrimp. 
2. Fill the largest skillet you have with water; to this add salt and a half of a lemon sliced into several thin disks, then bring to a boil. 
3. To the boiling water, add enough shrimp to fill the pan, but not over crowd the shrimp.
4. Cook the shrimp ~2 min or until pink and tender. 
5. Remove cooked shrimp and place on ice to cool.
6. Replace the cooked shrimp with more raw shrimp until all shrimp are cooked.

Sauce Instructions

1. Process all non-oil ingredients in a food processor. 
2. Slowly drizzle in oil to emulsify (Optionally, add 2-4 tablespoons of Anchovy paste for an umami bump). Process until all oil is well incorporated. This makes 5 cups of sauce.
3. Marinate cooked shrimp in this sauce over night
4. Serve  over a bed of lettuce or in mixed greens. The sauce is also good on cold roast beef or as a condiment on a sandwich (such as a cold roast beef sandwich).

Enjoy!