Brennan's Classic Shrimp Remoulade

Brennan's Classic Shrimp Remoulade created by IngridH

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

Ready In:
20mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
  • Cover and mix at high speed until well blended.
  • Remove cover and gradually add oil in a slow steady stream.
  • Sauce will thicken to a pourable, creamy consistency.
  • Store in covered container in refrigerator up to 3 days.
  • Serving suggestion: toss boiled shrimp in remoulade sauce.
  • Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.
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RECIPE MADE WITH LOVE BY

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

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  1. Danita N.
    Is the fresh egg raw when added to this recipe?
  2. IngridH
    Brennan's Classic Shrimp Remoulade Created by IngridH
  3. IngridH
    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.
  4. Dreamgoddess
    This was fantastic! Wonderful blend of flavors and spiciness. Made for Dining Daredevils ZWT 5
  5. Madame_Hellcat
    Excellent recipe! I love this remoulade sauce recipe because the flavors are very balanced. The right amount of heat and bite! Whew! What a great contrast to plain chilled shrimp. I use this recipe for get togethers and it's amazing how fast it's consumed. I live the horseradish; it has a nice bite. Overall, you can't beat this recipe.
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