Shrimp Remoulade Recipe

Name: Shrimp Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Apple Cider Vinegar; 1 Tablespoon Fresh Parsley; 3 Tablespoons Extra Virgin Olive Oil; 3 Tablespoons Plain Greek Yogurt (you Could Also Use Mayonnaise); 1 teaspoon Smoked Paprika; 1 teaspoon Hot Sauce (I Like Sriracha); 2 Tablespoons Stone-ground Dijon Mustard; 3 Tablespoons Yellow Onion, Chopped; 1 teaspoon Lemon Juice; 1 pinch Salt And Pepper, to taste; 12 whole Cooked Jumbo Shrimp, Peeled And With Tails Removed; 1 whole Large Tomato, Cut Into Thick Slices; 2 cups Romaine Lettuce, Shredded; 1 pinch Hot Sauce, For Garnish (optional)

Servings: persons

1 Tablespoon Apple Cider Vinegar
1 Tablespoon Fresh Parsley
3 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Plain Greek Yogurt (you Could Also Use Mayonnaise)
1 teaspoon Smoked Paprika
1 teaspoon Hot Sauce (I Like Sriracha)
2 Tablespoons Stone-ground Dijon Mustard
3 Tablespoons Yellow Onion, Chopped
1 teaspoon Lemon Juice
1 pinch Salt And Pepper, to taste
12 whole Cooked Jumbo Shrimp, Peeled And With Tails Removed
1 whole Large Tomato, Cut Into Thick Slices
2 cups Romaine Lettuce, Shredded
1 pinch Hot Sauce, For Garnish (optional)

1
This is a copycat of the famous shrimp remoulade called Shrimp Arnaud at Arnauds Restaurant in the French Quarter.
2
For the remoulade sauce: Combine all ingredients in a blender or food processor and pulse until you have a smooth sauce.
3
Taste and re-season if necessary, or add more hot sauce if you like things spicy.
4
To assemble: Toss shrimp with remoulade sauce until they are completely coated.
5
Cover and chill for at least 1 hour, then pull out when ready to serve.
6
Place 1 tomato down on each serving plate.
7
Top with a handful of romaine and 3 chilled, remoulade-coated shrimp.
8
Sprinkle a bit of hot sauce around the plate (optional) for an extra kick.
9
Serve immediately.
10
Note: The remoulade here has a nice kick to it, so if you dont like spice I suggest halving the amount of paprika and hot sauce the recipe calls for, then tasting the sauce and adding more spice a bit at a time until youre happy with the spice level.

438

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 14 ingredients. The key ingredients include: 1 Tablespoon Apple Cider Vinegar, 1 Tablespoon Fresh Parsley, 3 Tablespoons Extra Virgin Olive Oil, 3 Tablespoons Plain Greek Yogurt (you Could Also Use Mayonnaise), 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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