Ingredients
✓ ⅓ cup mayonnaise
✓ 2 tablespoons Creole mustard (or whole grain Dijon mustard)
✓ 1 tablespoon ketchup
✓ ½ stalk celery
✓ 1 green onion
✓ 1 teaspoon finely chopped parsley
✓ 1 teaspoon white vinegar
✓ 1 teaspoon worcestershire sauce
✓ 2 cloves garlic
✓ ½ teaspoon prepared horseradish
✓ ½ teaspoon cajun seasoning
✓ ¼ teaspoon black pepper
✓ ¼ teaspoon paprika
✓ pinch cayenne pepper
✓ 2 lemons
✓ 3 cups water (3 quarts)
✓ 2 bay leaves
✓ 1 bunch parsley stems
✓ 1 teaspoon peppercorns
✓ 1 teaspoon onion powder
✓ 1 teaspoon garlic powder
✓ 1 teaspoon paprika
✓ ¼ cup kosher salt
✓ ½ teaspoon red pepper flakes
✓ 1 pound large shrimp (shell on (31-35 size))
✓ 1 head iceberg lettuce
Instructions
✓ Bring 3 quarts of water to a boil in a large pot and add bay leaves, parsley stems, peppercorns, onion powder, garlic powder, paprika, kosher salt, and red pepper flakes.
✓ Add the shrimp to the boiling broth and cook for 2-3 minutes until pink and opaque, then drain and set aside.
✓ In a mixing bowl, whisk together mayonnaise, Creole mustard, ketchup, white vinegar, Worcestershire sauce, and prepared horseradish.
✓ Add minced garlic, chopped celery, green onion, parsley, and cayenne pepper to the sauce and mix well.
✓ Taste and adjust seasoning if needed; add a squeeze of lemon juice for brightness.
✓ Serve shrimp over a bed of iceberg lettuce and drizzle with the remoulade sauce.
✓ Garnish with a sprig of parsley and a lemon wedge.
Notes
The remoulade sauce can be made ahead and stored in the refrigerator for up to 2 days. Shrimp can be cooked in advance and reheated gently.
- Prep Time: 15
- Cook Time: 10
- Category: Appetizer
- Cuisine: Creole
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15