zippy shrimp remoulade platter
Most people think of cocktail sauce when serving a shrimp platter. Remoulade sauce is a New Orleans-style sauce and is definitely a notch above anything else. It is a versatile sauce that could be served with crab cakes or other seafood dishes. This recipe is for an elegant shrimp platter. I served this at my anniversary party recently, and everyone wanted the recipe. Share this one with your friends. "Move over Cocktail Sauce."
Blue Ribbon Recipe
Traditionally shrimp cocktail is served with cocktail sauce. This version, though, is served with a zesty remoulade sauce. It's full of spice but not spicy. The horseradish is not overwhelming, so if you don't like horseradish we think you'll still like this. You can really dip anything in this sauce... chicken, steak, crawfish, etc.
Ingredients
- 2/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain Dijon mustard
- 2 tablespoons ketchup
- 2 teaspoons horseradish, grated from jar
- 1/2 teaspoon tabasco sauce
- 1 tablespoon white wine vinegar
- 2-3 pinches cayenne pepper
- 1/4 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1 teaspoon sugar
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, crushed
- - zest of 1/2 lemon
- 2 tablespoons Italian parsley, chopped
- 1 1/2 pounds cooked plain shrimp, with tail on, large to jumbo size
- - lemon slices, seeds removed, for garnish
How To Make zippy shrimp remoulade platter
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Step 1Except for the shrimp and lemon slices, place all the ingredients in a medium bowl. Stir to mix well. -
Step 2Chill for at least 2 hours and serve with chilled shrimp. Garnish with lemon slices.
- 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!
