Shrimp Remoulade Recipe

Name: Shrimp Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fresh shrimp in the shell; 16 whole allspice; 1 large clove garlic, peeled and crushed; 12 peppercorns, crushed; Salt to taste if desired; 2 tablespoons Creole mustard (Zatarain's Creole mustard is available in many fine-food shops); 1 tablespoon tarragon-wine vinegar; Salt to taste if desired; Freshly ground pepper to taste; 1 cup olive oil; 1 tablespoon paprika; 1/2 cup finely chopped celery; 1 cup chopped scallions or green onions; 1 teaspoon chopped garlic; 1/2 cup chopped parsley; 2 tablespoons horseradish, preferably fresh; 2 tablespoons anchovy paste; ⅛ teaspoon cayenne pepper; 2 tablespoons lemon juice; Tabasco sauce to taste; Shredded romaine lettuce; Lemon wedges

Servings: persons

2 pounds fresh shrimp in the shell
16 whole allspice
1 large clove garlic, peeled and crushed
12 peppercorns, crushed
Salt to taste if desired
2 tablespoons Creole mustard (Zatarain's Creole mustard is available in many fine-food shops)
1 tablespoon tarragon-wine vinegar
Salt to taste if desired
Freshly ground pepper to taste
1 cup olive oil
1 tablespoon paprika
1/2 cup finely chopped celery
1 cup chopped scallions or green onions
1 teaspoon chopped garlic
1/2 cup chopped parsley
2 tablespoons horseradish, preferably fresh
2 tablespoons anchovy paste
⅛ teaspoon cayenne pepper
2 tablespoons lemon juice
Tabasco sauce to taste
Shredded romaine lettuce
Lemon wedges

1
Put shrimp in a saucepan and add water to cover.
2
Add allspice, garlic, peppercorns and salt.
3
Bring gradually to a boil.
4
Simmer about 1 minute, and remove from heat.
5
Let stand until cool.
6
Peel and devein shrimp.
7
There should be about 4 cups.
8
To prepare sauce, put mustard and vinegar in a mixing bowl and add salt and pepper.
9
Beat with a wire whisk and gradually add oil, stirring constantly.
10
If you beat briskly enough, the oil should blend in smoothly without separating.
11
Stir in remaining ingredients for the sauce.
12
Put about half a cup or less of shredded lettuce on each of eight salad plates.
13
Arrange an equal number of shrimp on lettuce.
14
Spoon sauce to cover shrimp completely.
15
Serve with lemon wedges.

945

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 22 ingredients. The key ingredients include: 2 pounds fresh shrimp in the shell, 16 whole allspice, 1 large clove garlic, peeled and crushed, 12 peppercorns, crushed, 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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