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shrimp remoulade

4 Pinches
jostlori avatar
San Diego
Updated on May 23, 2022

Great as a light lunch, or as an appetizer.

prep time 15 Min
cook time
method No-Cook or Other
yield 4 serving(s)

Ingredients

  • REMOULADE
  • 1/4 cup celery, minced
  • 2 tablespoons scallions, minced (green parts only)
  • 2 tablespoons flat leaf parsley, minced
  • 2 tablespoons (scant) dill pickles, minced
  • 1 tablespoon fresh garlic, minced
  • 1/4 cup creole mustard
  • 1 teaspoon prepared horseradish (to taste)
  • 1/4 cup canola oil
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons worcestershire sauce
  • 1 pinch salt
  • 1 pinch white pepper
  • OTHER
  • 4 large romaine leaves
  • 1 cup shredded iceberg lettuce
  • 24 boiled shrimp, chilled (see recipe)

How To Make shrimp remoulade

  • Step 1
    In a small bowl, combine all of the remoulade ingredients. Cover and refrigerate at least 2 hours.
  • Step 2
    To serve, place a large romaine leaf on each serving plate. Top with 1/4 cup of the shredded lettuce. Top with 6 shrimp per plate. Drizzle about 2 tablespoons of the remoulade over the shrimp.
  • Step 3
    NOTE: You can follow my recipe for boiled shrimp (Nawlins Boiled Shrimp) or use your own seafood boil (old bay, etc.).
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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