Grilled Shrimp and Remoulade Sauce Recipe

Name: Grilled Shrimp and Remoulade Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil (EVOO); Zest and juice of 1 orange; Salt and freshly ground black pepper; 16 raw large shrimp, peeled, leaving the tail on, and deveined; 1 1/2 cups mayonnaise; 4 tablespoons Creole mustard or grainy mustard; 1/4 yellow onion, grated; 2 celery ribs, very finely minced; 1 rounded tablespoon prepared horseradish; 1 tablespoon Worcestershire sauce; 1 teaspoon hot sauce, such as Tabasco; 1 teaspoon paprika (1/3 palmful); A handful fresh flat-leaf parsley, chopped

Servings: persons

3 tablespoons extra-virgin olive oil (EVOO)
Zest and juice of 1 orange
Salt and freshly ground black pepper
16 raw large shrimp, peeled, leaving the tail on, and deveined
1 1/2 cups mayonnaise
4 tablespoons Creole mustard or grainy mustard
1/4 yellow onion, grated
2 celery ribs, very finely minced
1 rounded tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
1 teaspoon paprika (1/3 palmful)
A handful fresh flat-leaf parsley, chopped

1
Preheat an outdoor grill or stovetop grill pan to high heat.
2
In a bowl, combine the EVOO, orange juice and zest, and salt and pepper to taste.
3
Add the shrimp and toss to coat the shrimp completely.
4
Place the shrimp on the grill and cook for 3 minutes each side, or until the shrimp are pink and have curled up.
5
Remove the shrimp from the grill onto a baking sheet or large plate in a single layer.
6
Place in the refrigerator to chill.
7
In a bowl, combine the mayonnaise, Creole mustard, grated onion, celery, horseradish, Worcestershire sauce, hot sauce, paprika, and parsley.
8
Store the remoulade sauce in the refrigerator until the shrimp are chilled.
9
To serve, surround a bowl of the remoulade sauce with the chilled grilled shrimp.
10
If you are not in the griling, you can prepare the shrimp in a large nonstick skillet.
11
For a surf-and-turf version, wrap the chilled piece of cooked shrimp in a half slice of thin roast beef from the deli counter.
12
Get in the habit of measuring by eye.
13
One teaspoon of coarse black pepper is equal to about a third of a palmful.

1134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil (EVOO), Zest and juice of 1 orange, Salt and freshly ground black pepper, 16 raw large shrimp, peeled, leaving the tail on, and deveined, and more.

Yes, Grilled Shrimp and Remoulade Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Shrimp and Remoulade Sauce

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