Shrimp Remoulade
- Ready In:
- 8hrs 30mins
- Ingredients:
- 11
- Yields:
-
100 shrimp
- Serves:
- 10
ingredients
- 3 ibs fresh shrimp
- 2 1⁄4 cups olive oil
- 1 1⁄2 cups red wine vinegar
- 1⁄3 cup chili sauce
- 3⁄4 cup grainy creole mustard (I did not have this used Dijon)
- 1 1⁄2 cups finely chopped celery
- 1 1⁄2 cups chopped green onions (both green and white parts)
- 3 bay leaves
- fresh ground pepper and a salt
- chili powder (to garnish)
- paprika (to garnish)
directions
- Peel and devein shrimp then boil just until done, do not over cook. Chill until needed.
- In a bowl whisk together the olive oil, vinegar, chili sauce and mustard.
- Add celery, green onions bay leaves.
- Stir in cooled shrimp until well blended, sprinkle with paprika and chili powder.
- Cover and refrigerate overnight.
- Remove bay leaves and let remoulade come to room temperature before serving.
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