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This recipe is an old one for me. I started making it in the early 80s when I was chef at the Ritz Café in Beverly Hills, a wonderful Cajun restaurant! I brought the recipe down to a smaller scale so you can make it at home. This is a real winner. As usual, I’ll be using Steve Hickman’s Fresh Shrimp. He brings them fresh every week from the Gulf!
Boil 5 pounds of shrimp with Slap Your Mama shrimp boil and half a jar of shrimp boil concentrate. Add shrimp, bring to boil, then remove shrimp and place in an ice bath. Peel the shrimp, leaving the tail on and refrigerate.
Prep one head of iceberg lettuce, by shredding and placing it in bowl for plating later. Keep the lettuce in the refrigerator.
3 jars Hienz Chili sauce
1/3 cup Zatarain’s creole mustard
1 tablespoon horseradish (deli root, hot)
1/4 cup of Worcestershire sauce
1/3 purple onion, chopped
One bunch green onions, chopped
Three stalks celery, chopped
1/3 head of Italian parsley chopped fine
Juice of a fresh squeezed Lemon
One tsp. Tabasco Sauce
Salt and pepper
Put all the ingredients into a food processor and mix for 10 to 15 seconds.
On a salad plate cover with shredded lettuce. Place six shrimp on top of lettuce and cover in the remoulade sauce, cover everything but the tails. Serve with butter, crackers.
Bon appétit …
Chef Dief
