Shrimp Remoulade


Chef Brian Landry grew up fishing on Lake Borgne, the epicenter of coastal cuisine in Louisiana. Chef Landry shared passion for Louisiana seafood with Tonia along with his recipe for Shrimp Remoulade. Hear his dish secrets by clicking on the link below...

Shrimp Remoulade

  • 3/4 cup chopped celery
  • 3/4 cup chopped scallions (white and green parts)
  • 1/2 cup chopped curly parsley
  • 1 cup chopped yellow onion
  • 1/2 cup ketchup
  • 1/2 cup tomato puree
  • 1/2 cup Creole mustard or any coarse, grainy brown mustard
  • 2 tablespoons prepared horseradish, or to taste
  • 1/4 cup red wine vinegar
  • 2 tablespoons Spanish hot paprika
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup salad oil
  • 4 dozen jumbo (15 count) shrimp, peeled, boiled, and chilled
  • 1 small head of iceberg lettuce, washed, dried, and cut into thin ribbons
Mince the celery, scallions, parsley, and onions in a food processor. Add the ketchup, tomato puree, Creole mustard, horseradish, red wine vinegar, paprika, and Worcestershire. Begin processing again and add the oil in a slow drizzle to emulsify. Stop when the dressing is smooth.
Chill for 6 to 8 hours or overnight. Correct the seasoning with additional horseradish, if desired, after the ingredients have had the opportunity to marry.
In a large mixing bowl, add the sauce to the shrimp and toss gently to coat. Divide the lettuce among 6 chilled salad plates. Divide the shrimp evenly atop the lettuce and serve.
Serving Size
Serves 6

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