Louisiana Shrimp Remoulade For Cocktail or Salad
Holly
This remoulade sauce is a must serve with shrimp cocktails. Everyone loves it!
ingredients
- Shrimp boil:
- 16 c. water
- 1/4 c. sugar
- 2 tbsp. creole spice
- 1 tbsp. kosher salt
- 1/4 c. lemon juice
- 4 bay leaves
- 1 tbsp. coriander seeds and black peppercorns
- 2 large sprigs thyme
- 1 onion, halved
- 1 head garlic, halved crosswise
- 32 large shrimp (about 2 lb.) peeled and deveined
- Remoulade:
- 3/4 c. mayonnaise
- 1/4 c. Dijon mustard
- 1 shallot. minced
- 2 tbsp. each creole spice and white wine vinegar
- 1 1/2 tbsp. prepared horseradish
- 1 tsp. lemon juice
- 1/2 tsp. each garlic, paprika, and hot sauce
- 1/4 tsp. celery salt
- 8 cups mixed baby greens (for salad)
directions
- 1
In a large pot bring all ingredients except shrimp to a boil, add shrimp and cook 4 minutes or until just cooked through. Drain, lay out shrimp on a baking sheet lined with paper towel and refrigerate to cool.
- 2
To make the remoulade: Add everything together until just blended and chill 1 to 8 hours. For a shrimp cocktail serve separate in a bowl.
- 3
If serving as a salad, toss the shrimp with the sauce chill 1 to 8 hours. When ready to serve, mound salad greens on each plate and top with shrimp.
notes
If using cooked shrimp, still defrost and boil for 2 minutes...no needed to use the boil recipe. Chill the shrimp.
Source: Holly
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