Louisiana-Style Shrimp Remoulade

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

1. 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.
2. 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.
3. Stir in the finely chopped celery, green onions, and parsley into the sauce, mixing until well combined.
4. Add the cooled shrimp to the remoulade sauce and toss until they are evenly coated.
5. Cover the bowl and refrigerate for at least 1 hour. This allows the shrimp to soak in the flavors of the remoulade sauce.
6. Serve the shrimp remoulade chilled. It can be enjoyed as an appetizer or served on a bed of crisp lettuce for a refreshing salad.