ARCHIVE LIBRARY

SHRIMP REMOULADE

by Chef Dief

This Remoulade is my own secret recipe. I have tried many, but this one is as good as it gets! Serve this as an Appetizer Salad. This recipe will make approximately 8 Salads, and if you’re lucky, there will be some left to use with a dipping sauce. Here we go!

Shrimp Remoulade

2 Dozen Shrimp (Use large Shrimp 16-20) Follow boiling instructions in our April issue or your own recipe. You can find last month’s recipe in an archived search at 318Central.com.
2 Bottles of Chili Sauce
5 ounces of Zatarains Creole Mustard
2 tsp. yellow Mustard
5 ounces Horseradish Root. (Do not use creamed Horseradish)
1/8 cup Worcestershire sauce
1/8 cup Tabasco Sauce
1 Lemon (Juiced)
Salt and pepper
1/2 tsp Cayene Pepper
1/3 cup Finely copped Red Onion
1/3 Cup finely chopped celery
1 bunch of green onion chopped 1/8 of an inch ( Do not use green tops)
Italian Parsley – 1/3 of the bunch chopped fine ( dry the parsley – after you chop, squeeze parsley in a paper towel to remove all the moisture
Iceberg lettuce – Chopped
Crackers – Club or saltines

Cook Shrimp as per boiled shrimp instructions (See archives). After the shrimp is cold, peel the shrimp leaving the tail on and set aside. In a large mixing bowl add the Chili sauce, mustards, horseradish, Worcestershire, Tabasco and lemon juice, mix well. Add seasonings, onions, celery and parsley and mix well. The sauce is done.

Plate this dish on a white salad plate. Cover with chopped Iceberg lettuce. Place 6 shrimp on top of salad in a row. Using a ladle or large spoon, place Remoulade generously across Shrimp. Try not to cover tails.Add 4 crackers to the side and garnish with a sprig of Parsley and a wedge of lemon. C’est la vie! Good food, good friends and a good time! Chef Dief

 

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