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:

For the shrimp. Peel 10 lbs of small to medium sized shrimp. 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. To the boiling water add enough shrimp to fill the pan, but not over crowd the shrimp. Cook the shrimp ~2 min or until pink and tender. Remove and replace the cooked shrimp with more raw shrimp until all shrimp are cooked. Set shrimp on side to cool.

Ryan's [Soon to be] Famous Rémoulade Sauce
Creole Mustard
1.5 cups
Celery (minced)
4 ribs (top and bottom removed)
Scallions (minced)
1 bunch (about 5 tablespoons minced)
3-4 Heaping Tablespoons
Salad Oil
1 cup
White Tarragon Vinegar
½ cup
Horseradish (prepared)
2.5-3 hearty tablespoons
Tomato Paste
1 small can
a hearty handful (about 3 tablespoons minced)
1 teaspoon
2-3 clove
5 dashes
Yellow onion
¼ of a large onion


Process all non-oil ingredients in a food processor. Slowly drizzle in oil to emulsify. (This makes 5 cups of sauce).
Then marinate shrimp in this sauce over night and 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).


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