Shrimp Remoulade Recipe

Name: Shrimp Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ibs fresh shrimp; 2 ¼ cups olive oil; 1 ½ cups red wine vinegar; ⅓ cup chili sauce; ¾ cup grainy creole mustard (I did not have this used Dijon); 1 ½ cups finely chopped celery; 1 ½ cups chopped green onions (both green and white parts); 3 bay leaves; fresh ground pepper and a salt; chili powder (to garnish); paprika (to garnish)

Servings: persons

3 ibs fresh shrimp
2 ¼ cups olive oil
1 ½ cups red wine vinegar
⅓ cup chili sauce
¾ cup grainy creole mustard (I did not have this used Dijon)
1 ½ cups finely chopped celery
1 ½ cups chopped green onions (both green and white parts)
3 bay leaves
fresh ground pepper and a salt
chili powder (to garnish)
paprika (to garnish)

1
Peel and devein shrimp then boil just until done, do not over cook.
2
Chill until needed.
3
In a bowl whisk together the olive oil, vinegar, chili sauce and mustard.
4
Add celery, green onions bay leaves.
5
Stir in cooled shrimp until well blended, sprinkle with paprika and chili powder.
6
Cover and refrigerate overnight.
7
Remove bay leaves and let remoulade come to room temperature before serving.

1364

kcal

Calories

137

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 11 ingredients. The key ingredients include: 3 ibs fresh shrimp, 2 ¼ cups olive oil, 1 ½ cups red wine vinegar, ⅓ cup chili sauce, 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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