Prep 15 mins
Cook 0 mins
Fat Tuesday is today the first day of Dining on a Dollar And what better way then to enjoy is with a no cook meal made with my twist on a Remoulade sauce. Lent starting the day after making this is a good dish for abstinence from meat. Then when the days get hot its a cooling, refreshing eats! Enjoy the salad over a beg of greens, stuffed in an avocado or on Muffuletta or Baguette. If you double the dressing add a pound of cook pasta for a delish pasta salad. Try crab meat, or canned salmon or crawfish.
- 709.77-946.36 ml cooked shrimp (defrosted drained deveined, try also crabmeat, canned salmon, tuna even crawfish)
- 59.14 ml mayonnaise
- 59.14 ml ketchup
- 14.79 ml ponzu sauce
- 29.58 ml relish or 29.58 ml minced gherkins
- 1 sliced celery ribs or 118.29 ml sliced celery rib
- 59.14 ml green bell pepper, chopped fine (I mixed green and red bells)
- 2 green onions or 29.58 ml green onions (white and green) or 2 scallions, sliced or 29.58 ml sliced scallions (white and green)
- 1 large red radish, grated
- 1 garlic clove, grated
- 4.92 ml horseradish
- 4.92 ml mustard (creole or stone ground is best)
- 1.23 ml celery seed
- 2.46 ml paprika
- 1.23 ml creole seasoning (more or less to taste)
- 0.26-0.39 ml hot pepper sauce, to taste
- Place all the Remoulade Sauce ingredients in a bowl and mix to combine well. Taste and adjust seasoning to your likings.
- Add the shrimp and stir to coat.
- Chill for 2 hour for flavors to meld.
- Plate over greens, stuff into half an avocado,(my Favorite) or into a Baguette.
- FYI: If you don`t enjoy a chunky salad like sauce by all means blend it for a smooth dressing.
I used with shrimp and flaked crab. I fine chopped everything as directed because they were listed as part of the dressing. The next time I make this I leave the veggies slightly chunky and add with the seafood. I used dill relish & served on leaf lettuce with slices of avocado. The sauce is EXCELLENT and could be used on many things! I think it would even be good as a dipping sauce for crab cakes, salmon patties or on a pasta salad. It's well balanced, was a creative use of contest ingredients so GREAT JOB!
This was a delicious sauce. I used with canned drained chunk salmon as a salad,did not use
any hot sauce since creole seasoning and horseradish provided enough heat. I will marinate
shrimp next time over night.
This was really good and I am learning to appreciate creole flavors more and more. I made this for myself to take to work and happened to have made a muffaletta the day before. I put them together for a photo shoot and then showed my husband how pretty. Well, Mr Anorexia thought it was for him and nearly ate it all up! Thanks for posting.