Shrimp Remoulade with Two Sauces Recipe

Name: Shrimp Remoulade with Two Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Leafy tops from a bunch of celery; 5 bay leaves; 3 whole cloves; 2 cloves garlic, peeled and crushed; 1 large lemon, sliced; 1/2 cup salt; 3 lb. medium shrimp (25-30 count); 1/2 cup chili sauce (bottled) or ketchup, plus more to taste; 1/2 cup Creole mustard, plus more to taste; 1 Tbsp. paprika; 1/2 tsp. salt; 2 Tbsp. lemon juice; 1/4 tsp. Tabasco; 1/2 tsp. minced garlic; 1 cup olive oil; 3 green onions, green part only, finely chopped; 1 cup mayonnaise; 1/2 cup Creole mustard; 2 Tbsp. lemon juice; 1/2 tsp. Tabasco Garlic Pepper Sauce; 1 tsp. Worcestershire sauce; 1/2 tsp. salt; 3 green onions, green part only, finely chopped

Servings: persons

Leafy tops from a bunch of celery
5 bay leaves
3 whole cloves
2 cloves garlic, peeled and crushed
1 large lemon, sliced
1/2 cup salt
3 lb. medium shrimp (25-30 count)
1/2 cup chili sauce (bottled) or ketchup, plus more to taste
1/2 cup Creole mustard, plus more to taste
1 Tbsp. paprika
1/2 tsp. salt
2 Tbsp. lemon juice
1/4 tsp. Tabasco
1/2 tsp. minced garlic
1 cup olive oil
3 green onions, green part only, finely chopped
1 cup mayonnaise
1/2 cup Creole mustard
2 Tbsp. lemon juice
1/2 tsp. Tabasco Garlic Pepper Sauce
1 tsp. Worcestershire sauce
1/2 tsp. salt
3 green onions, green part only, finely chopped

1
Bring a gallon of water to a boil in a large pot and add all of the shrimp ingredients except the shrimp.
2
Boil the water for 15 minutes, then add the shrimp.
3
Remove the pot from the heat immediately and allow the shrimp to steep for 4 minutes, or until the shell separates easily from the meat.
4
Drain the shrimp in a colander and set aside until cool enough to handle.
5
Peel and devein the shrimp.
6
To make the red remoulade sauce: Combine all the ingredients except the olive oil and green onions in a bowl.
7
Add the oil a little at a time, stirring constantly, until all oil is absorbed.
8
Taste the sauce and add more chili sauce or Creole mustard if needed.
9
Stir in the green onions.
10
To make the white remoulade sauce: Combine all the ingredients in a bowl and stir to blend.
11
Place the shrimp on a leaf of lettuce, sliced avocados, sliced tomatoes, or Belgian endive leaves.
12
Drizzle half the shrimp with one sauce, half with the other.
13
The sauces can also be served in pools for dipping.

1432

kcal

Calories

108

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 23 ingredients. The key ingredients include: Leafy tops from a bunch of celery, 5 bay leaves, 3 whole cloves, 2 cloves garlic, peeled and crushed, and more.

Yes, Shrimp Remoulade with Two Sauces 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 with Two Sauces

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