Brennan's Classic Shrimp Remoulade
This recipe is from Brennan's of Houston in Your Kitchen cookbook. A great recipe!
- Ready In:
- 1⁄4 cup ketchup
- 1⁄4 cup prepared horseradish
- 1⁄4 cup creole mustard, such as zatarain
- 2 tablespoons prepared yellow mustard
- 2 tablespoons white vinegar
- 1⁄2 lemon, juice of
- 1⁄2 cup finely chopped green onion
- 1⁄4 cup finely chopped celery
- 1⁄4 cup finely chopped parsley
- 1 clove garlic, minced
- 1 tablespoon paprika
- 1⁄8 teaspoon cayenne pepper
- 1⁄4 teaspoon salt
- 1 dash Tabasco sauce
- 1 fresh egg (or pasteurized equivalent)
- 3⁄4 cup vegetable oil
- 2 lbs boiled shrimp
- 1 1⁄2 cups very thinly sliced cucumbers
- 1⁄2 cup very thinly sliced radish
- 2 cups frisee or 2 cups curly endive lettuce
- 1⁄2 cup vinaigrette dressing
- 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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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.
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.