• Prep Time:
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  • Serves: 6 Servings

Shrimp Remoulade

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 1 1/2 lb Shrimp shelled deveined
  • 3 tb Creole mustard
  • 3 tb White vinegar
  • 1 tb Paprika
  • 1 Garlic clove;
  • 2 ts Prepared horseradish
  • 1/3 c Olive oil
  • Hot pepper sauce to taste
  • 1 Stalk celery minced
  • 3 Scallions, minced
  • 1/2 c Parsley leaves minced


Boil shrimpjust til turn pink, don't overcook Drain; whisk mustard,
vinegar, parsley, paprika, garlic and horseradish. Gradually whisk in oil
in a thin stream add pepper sauce and salt to taste. Fold in the celery,
scallions and reserved shrimp until well coated. Cover and refrigerate at
least 3 hours and up to 24 hours. Can serve on lettuce cold or at room
temp.Recipe from Galatoire's in New Orleans. ^^^^^^^^^^^^^^^^^^^^^^SHARI in
Chatsworth, CA^^^^^^^^^^^^^^^

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