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Louisiana-Style Shrimp Remoulade
Experience the vibrant flavors of Louisiana with this classic Shrimp Remoulade recipe. Succulent shrimp are gently boiled to perfection, then tossed in a tangy, robust remoulade sauce that sings with notes of mustard, hot sauce, and fresh herbs. This dish is not just a meal, it's a culinary journey to the heart of Cajun country.
Ingredients
- Salt
- 1 teaspoon, plus more for boiling water
- Black pepper
- 1/2 teaspoon
- Fresh parsley
- 1/4 cup, finely chopped
- Green onions
- 2, finely chopped
- Celery
- 1 stalk, finely chopped
- Paprika
- 1 teaspoon
- Worcestershire sauce
- 1 tablespoon
- Hot sauce
- 1 tablespoon
- Creole mustard
- 1 tablespoon
- Dijon mustard
- 1 tablespoon
- Mayonnaise
- 1/2 cup
- Shrimp
- 1 pound, peeled and deveined
Instructions
- Bring a large pot of water to a boil. Generously salt the water, add the shrimp, and cook until they turn pink and are cooked through, about 2-3 minutes. Drain the shrimp and allow them to cool.
- In a medium-sized bowl, whisk together the mayonnaise, Dijon mustard, Creole mustard, hot sauce, Worcestershire sauce, paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until well blended.
- Stir in the finely chopped celery, green onions, and parsley into the sauce, mixing until well combined.
- Add the cooled shrimp to the remoulade sauce and toss until they are evenly coated.
- Cover the bowl and refrigerate for at least 1 hour. This allows the shrimp to soak in the flavors of the remoulade sauce.
- Serve the shrimp remoulade chilled. It can be enjoyed as an appetizer or served on a bed of crisp lettuce for a refreshing salad.
Tips
- If you want to add an extra depth of flavor, you can use smoked paprika instead of regular paprika.
- For a milder spice level, reduce the amount of hot sauce, or omit it altogether.
Dietary Information
Servings: 4 Dish Type: Appetizer Prep Time: 15 minutes Cook Time: 5 minutes Chill Time: 1 hour Total Time: 1 hour 20 minutes Calories: 310 Fat: 20g Carbs: 10g Protein: 20g Sodium: 990mg Sugar: 2g
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