Chef John Folse's Shrimp Remoulade

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This creamy remoulade makes a zesty alternative to standard cocktail sauce. If you can't track down any Creole mustard, dijon makes a perfectly good substitute. Sauced up shrimp also work well on crackers or toasts as an appetizer.

photo of Chef John Folse's Shrimp Remoulade

serves/makes:

ready in:
2-5 hrs

ingredients

1 1/2 cup mayonnaise
1/2 cup Creole mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1/2 cup finely diced green onions
1/4 cup finely diced celery
2 tablespoons minced garlic
1/4 cup finely chopped fresh parsley
1/2 tablespoon lemon juice
salt and cracked black pepper, to taste
36 (21-25 count size) cooked shrimp, peeled and deveined

directions

Place the cooked shrimp in a covered container and chill until ready to serve.

Combine the mayonnaise, mustard, Worcestershire sauce, hot sauce, green onions, celery, garlic, parsley, lemon juice, salt, and pepper in a bowl and mix well. Cover the bowl and refrigerate for 4 hours or overnight.

Place 6 shrimp on each individual lettuce lined plate. Spoon the sauce over the shrimp and serve immediately.

nutrition data

Nutritional data has not been calculated yet.

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