Shrimp remoulade is a classic Louisiana Creole dish that features boiled or steamed shrimp served with a tangy and flavorful sauce made from mayonnaise, mustard, herbs, and spices.
To make shrimp remoulade, boiled or steamed shrimp are chilled and then tossed with a tangy sauce made from a base of mayonnaise and Dijon mustard, as well as a variety of ingredients such as capers, chopped green onions, horseradish, Worcestershire sauce, paprika, garlic, and cayenne pepper. The sauce is typically chilled before serving to allow the flavors to meld together.
Shrimp remoulade is typically served as an appetizer or a side dish and is often garnished with chopped parsley or sliced tomatoes. It is a popular dish in Louisiana and is enjoyed throughout the United States as a flavorful and delicious way to enjoy shrimp.
While there are many variations of shrimp remoulade, the classic version features a tangy and slightly spicy sauce that pairs well with the sweet and succulent flavor of boiled or steamed shrimp.
PREPARATION TIME: 20 minutes
- 1 lb. medium-sized shrimp, peeled and deveined
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon capers, drained
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 tablespoon hot sauce (such as Tabasco)
- 1 teaspoon paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- Cook the shrimp in boiling salted water for 3 minutes, or until pink and cooked through.
- Drain the shrimp and rinse under cold water to stop the cooking process.
- In a large bowl, whisk together the mayonnaise, mustard, capers, parsley, lemon juice, hot sauce, paprika, salt, and pepper.
- Add the cooked shrimp to the bowl and toss to coat evenly with the remoulade sauce.
- Cover the bowl and refrigerate for at least 2 hours, or up to 8 hours.
- Serve the shrimp remoulade chilled with crusty bread or crackers.
SERVING SUGGESTIONS OR ADDITIONAL TIPS:
- To add some crunch, top the shrimp with chopped celery or pickles.
To make this dish spicier, add more hot sauce or use a spicier variety.