Chef John Folse's Shrimp Remoulade
recipe at a glance
ready in: over 2 hrs
1 1/2 cup heavy-duty mayonnaise
1/2 cup Creole mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 cup finely diced green onions
1/4 cup finely diced celery
2 tablespoons minced garlic
1/4 cup finely chopped parsley
1/2 tablespoon lemon juice
salt and cracked black pepper, to taste
3 dozen (21-25 count) boiled shrimp, peeled and deveined
In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste. Place six shrimp on a leaf of romaine or other colored lettuce and spoon a generous serving of remoulade sauce on top of the shrimp. Do not sauce shrimp prior to service, as they will lose their firm texture.
reviewsBe the first to review this recipe!