Brennan's Classic Shrimp Remoulade

Total Time
Prep 20 mins
Cook 0 mins

This recipe is from Brennan's of Houston in Your Kitchen cookbook. A great recipe!

Ingredients Nutrition


  1. Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
  2. Cover and mix at high speed until well blended.
  3. Remove cover and gradually add oil in a slow steady stream.
  4. Sauce will thicken to a pourable, creamy consistency.
  5. Store in covered container in refrigerator up to 3 days.
  6. Serving suggestion: toss boiled shrimp in remoulade sauce.
  7. Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.
Most Helpful

Good! I followed the recipe and thought horseradish was a little overpowering probably 'cause I left out celery and parsley (didn't have any). Added 2 more Tbs. of catsup and that balanced the flavors nicely and sauce was delicious. I did add some hot sauce as we like spicy foods. A nice change from cocktail sauce for seafood!

BeachGirl June 06, 2003

A very nice sauce! I love that I was able to make this with staples that I already had on hand. I just made the sauce, not the shrimp, as I needed a remoulade for some fried oysters. This certainly fit the bill. Tangy, and bit of heat, but not overpowering. Very easy to make, I used my mini food processor and it came together in seconds. Made for ZWT5 by one of the Cooks with Dirty Faces.

IngridH June 11, 2009

This was fantastic! Wonderful blend of flavors and spiciness. Made for Dining Daredevils ZWT 5

Dreamgoddess June 02, 2009