Shrimp Remoulade

Shrimp Remoulade

Shrimp remoulade is usually served cold as an appetizer but it also makes a nice, cool, summer salad meal.  Most remoulade sauces are made with mayonnaise but this one is made with creole mustard.  The creole mustard makes a different but equally delicious remoulade.
Remoulade Sauce
¾ cup Zararain's Creole mustard
¼ cup olive oil
1 tbl prepared horseradish
1tbl paprika
½ tsp celery seed
3 tbl sugar
⅛ tsp salt
⅛ tsp freshly ground black pepper
⅛ tsp Tabasco hot sauce
2 green onions, pureed or very finely chopped
1 tsp parsley, pureed or very finely chopped
1½tsp garlic, pureed or very finely chopped
1 tbl red wine vinegar
1 tbl lemon juice


2 lbs shrimp, peeled, deveined, cooked, and cooled

remoulade sauce

iceberg lettuce leaves

First make the remoulade sauce.  Add everything but the mustard to a food processor and pulse a few times to combine. Transfer everything from the food processor to a bowl, add the mustard, and stir well.

Add the the shrimp to the bowl and stir just enough to cover the shrimp. Cover the bowl and refrigerate everything for at least 4 hours.

Place the sauced shrimp over a bed of prepared lettuce leaves.  Spoon as much or as little remoulade sauce over the shrimp and lettuce as you would like.

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