Des

Hey! I'm Des!

Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

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Shrimp Remoulade

The Fried Green Tomatoes and Buttermilk Fried Chicken that I have made recently would indicate that I am on a bit of a southern food kick.  Which is kind of funny because I am a born and bred west-coaster. However, that does not mean that I don’t appreciate good classic comfort food and that is exactly how I view many southern dishes. So I figured why not try to tackle another classic? So I present to you my version of  the classic New Orleans appetizer, Shrimp Remoulade.

It seems that there are many versions of this recipe out there and every one claims to be “the best”. So I glanced over a few, picking and choosing the ingredients I liked the most and made my own version. While the ingredients varied on the different recipes I found, one thing remained the same. The longer that you let this sauce chill, the better that it is. So you will definitely want to plan ahead when you are making it. I chilled mine for about 4 hours.

Now my version may not be traditional, but the tangy, slightly spicy mustard sauce complimented the sweet succulent shrimp nicely.

Shrimp Remoulade on lettuce leaf

Shrimp Remoulade

Tangy, slightly spicy mustard sauce compliments sweet succulent shrimp.
Prep Time 4 hrs
Total Time 4 hrs
Course Easy Appetizer Recipes
Cuisine Southern
Servings 4 Servings

Ingredients
  

Ingredients:

  • 1/2 cup diced celery
  • 1/3 cup diced green onion
  • 1 tablespoon fresh tarragon chopped
  • 2 tablespoons dijon mustard
  • 1 tablespoon grated horseradish
  • 1 teaspoon capers
  • 2 teaspoons paprika
  • 1/4 - 1/2 teaspoon cayenne pepper depending on the amount of heat you like
  • 1 clove garlic chopped
  • 1/4 cup olive oil
  • fresh cracked pepper and kosher salt
  • 1 pound 25-30 count cooked, peeled and chilled prawns
  • lettuce leaves

Instructions
 

  • Combine first 9 ingredients in a food processor. Process until smooth. With processor running, slowly pour in oil until sauce emulsifies. Season to taste with salt and pepper. Cover and refrigerate for at least 4 hours.
  • Pour about 1/3 of the mixture in a bowl. Toss cold shrimp with the mixture. If you would like your shrimp saucier, add a little more sauce. Place shrimp on lettuce leaves. Serve.

Notes

As you can see you will have some remoulade left over, I cut up some baguette slices, toasted them under the broiler and dipped them into the left over sauce. Don't you love it when you get two easy appetizers like that? Enjoy!
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: appetizer, comfort food, Food, new orleans, Prawns, Recipe, remoulade, shrimp, snack, souther, southern food, tradition

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Recipe Rating




  • Reply
    Soma
    September 20, 2009 at 7:54 am

    Horseradish!! delicious! I can just imagine the flavors going on here.

  • Reply
    Jackie at PhamFatale.com
    September 19, 2009 at 3:12 am

    Lovely shrimp dish. Tarragon, horseradish, capers… seriously? You can’t go wrong with all those flavors. Sounds delicious!

  • Reply
    Jessie
    September 16, 2009 at 5:34 am

    I am from New York and I love New Orleans cuisine for one thing, the wonderful flavors it dishes has to offer and most of the spiciness! Shrimp remoulade sounds and looks really tasty. I so have to make this the next time I host a dinner party :-p

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

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