Classic Shrimp Remoulade - BigOven 169455

Classic Shrimp Remoulade

Ready in 15 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Classic Shrimp Remoulade"

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THE BEST Remoulade sauce ever! You can make the sauce as a dip for just about anything.


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1/4 cup Ketchup
1/4 cup prepared horseradish
1/4 cup creole mustard; such as Zatarain's
2 tablespoons prepared yellow mustard
2 tablespoons White vinegar
1/2 lemon; the juice of
1/2 cup green onion; finely chopped
1/4 cup celery; finely chopped
1/4 cup parsley; finely chopped
1 clove garlic; minced
1 tablespoon Paprika
1/8 teaspoon Cayenne pepper
1/4 teaspoon Salt
1 dash Tabasco sauce
1 fresh egg; (or pasteurized equivalent)
3/4 cup Vegetable oil
2 pounds boiled shrimp
1 1/2 cups cucumbers; very thinly sliced
1/2 cup radish; very thinly sliced
2 cups frisee or curly endive lettuce
1/2 cup vinaigrette dressing

Original recipe makes 6



1-Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.

2-Cover and mix at high speed until well blended.

3-Remove cover and gradually add oil in a slow steady stream.

4-Sauce will thicken to a pourable, creamy consistency.

5-Store in covered container in refrigerator up to 3 days.

6-Serving suggestion: toss boiled shrimp in remoulade sauce.

7-Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.


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Verified by stevemur
Calories Per Serving: 470 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
PapaLew 5 years ago
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