Shrimp Remoulade Recipe

Name: Shrimp Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup cider vinegar; 1/4 cup yellow mustard; 1/4 cup Creole mustard (See Note); 1/4 cup ketchup; 2 tablespoons sweet paprika; 1 teaspoon cayenne pepper; 2 garlic cloves, minced; Dash of hot sauce; 1 teaspoon salt; 1 cup chopped scallions; 1/2 cup finely chopped celery; 1/2 cup finely chopped fresh flat-leaf parsley; 3 large eggs; 1 1/3 cups vegetable oil; 1 1/2 cups kosher salt; 1 cup loosely packed dried whole cayenne peppers; 1/4 cup whole black peppercorns; 6 lemons, halved; 3 large garlic cloves, peeled; 8 bay leaves; 2 medium onions, chopped; 2 pounds medium shrimp, shelled and deveined, tails left on; 3 pounds ice (about ½ cups); 1 small head red or green cabbage, finely shredded; 1 medium carrot, cut into 2-by-1/8-inch matchsticks; 1 medium red bell pepper, cut into 2-by-1/8-inch matchsticks

Servings: persons

1/2 cup cider vinegar
1/4 cup yellow mustard
1/4 cup Creole mustard (See Note)
1/4 cup ketchup
2 tablespoons sweet paprika
1 teaspoon cayenne pepper
2 garlic cloves, minced
Dash of hot sauce
1 teaspoon salt
1 cup chopped scallions
1/2 cup finely chopped celery
1/2 cup finely chopped fresh flat-leaf parsley
3 large eggs
1 1/3 cups vegetable oil
1 1/2 cups kosher salt
1 cup loosely packed dried whole cayenne peppers
1/4 cup whole black peppercorns
6 lemons, halved
3 large garlic cloves, peeled
8 bay leaves
2 medium onions, chopped
2 pounds medium shrimp, shelled and deveined, tails left on
3 pounds ice (about ½ cups)
1 small head red or green cabbage, finely shredded
1 medium carrot, cut into 2-by-1/8-inch matchsticks
1 medium red bell pepper, cut into 2-by-1/8-inch matchsticks

1
In a blender, combine the vinegar, mustards, ketchup, paprika, cayenne, garlic, hot sauce, salt, scallions, celery, parsley and eggs on high speed until smooth.
2
With the machine on, add the oil in a thin steady stream until the mixture is thick.
3
Transfer to a bowl and refrigerate until slightly chilled.
4
In a large pot, combine the salt, cayenne peppers, peppercorns, lemons, garlic, bay leaves, onions and 2 gallons of water and bring to a boil over moderately high heat; cook for 15 minutes.
5
Add the shrimp and cook until just pink, about 2 minutes.
6
Using a slotted spoon, transfer the shrimp to a large bowl.
7
Add the ice to the bowl and strain 4 cups of the hot cooking liquid over the shrimp.
8
Let soak for 5 minutes, then drain.
9
In a large bowl, toss the cabbage, carrot and red bell pepper with some of the remoulade sauce.
10
Mound on a platter, arrange the shrimp on top and serve the remaining sauce on the side.

1400

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 26 ingredients. The key ingredients include: 1/2 cup cider vinegar, 1/4 cup yellow mustard, 1/4 cup Creole mustard (See Note), 1/4 cup ketchup, and more.

Yes, Shrimp Remoulade 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.

Shrimp Remoulade

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