Shrimp Remoulade

American.Kitchen's picture

Oct. 26, 2009

Shrimp Remoulade has a grand taste. Shrimp Remoulade gets its taste from shrimp mixed with mayonnaise and flavored with lemon juice. Shrimp Remoulade is inspired by many food joints worldwide.


Mayonnaise 1⁄2 Cup (8 tbs)
Very finely chopped celery 1 Teaspoon
Creole mustard 1⁄2 Cup (8 tbs)
Garlic/1/8 teaspoon garlic salt 1⁄2 Clove (2.5 gm) , put through garlic press
Worcestershire sauce 2 Teaspoon
Onion 1⁄2 Medium
Lemon juice 1 Tablespoon
Sugar 1⁄8 Teaspoon
Salt To Taste
Pepper To Taste


Mix all ingredients together, scraping the onion into the sauce.

This is usually served over shrimp, and the method of boiling the shrimp can greatly enhance or detract from the success of Shrimp Remoulade.

Just a word about the "Creole mustard." This is a brown mustard, and in New Orleans recipes it definitely means a specially prepared brown mustard put up by two or three well known houses.

It is highly spiced and contains a much higher percentage of horseradish and hence has a distinctively spicier taste and sharper bite than most ordinary brown mustards.

Creoles eat this New Orleans mustard full strength, as a sauce in itself, on soup meats and other bland boiled meat dishes, though many visitors find it a bit too strong for their taste.

When cut half and half with good mayonnaise (not salad dressing), as it is in this recipe, it simply cannot be replaced in making the delicious Remoulade Sauce so popular with all who taste it in the foremost cuisines of New Orleans and the Gulf Coast.

These ingredients make a little over 1 cup sauce.

The number it will serve depends on whether it is to be used over cocktail shrimp or whether Shrimp Remoulade will be a full fledged "fish course." As a cocktail course, it will allow for 6 cocktails, with 2 generous tablespoons of sauce atop each 4 to-6 shrimp portion.

If Shrimp Remoulade graces your menu on its own, as it often does in New Orleans, double this recipe for 6 to 8 servings.

The shrimp, served 8 to 12 per person, should be well tossed and marinated in the sauce for at least 1/2 hour before they are piled in a mound on a large salad plate and served literally swimming in the sauce.

No lettuce or other salad like decoration is needed.

Only crackers accompany this course, which many New Orleans businessmen order for a flavorful lunch at topflight restaurants.

Recipe Summary