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Shrimp Remoulade I

Shrimp Remoulade I recipe image
This Shrimp Remoulade offers a refreshing twist on classic Cajun flavors, featuring a zesty sauce made with olive oil, paprika, and Creole mustard. The mixture is chilled to allow the flavors to meld before being drizzled over plump, boiled shrimp. Served atop a bed of shredded lettuce and garnished with hard-cooked eggs, this dish balances creamy richness with bright acidity. It is an excellent choice for light lunches, brunches, or as an elegant starter for dinner parties. The combination of textures from the crisp celery, smooth sauce, and tender shrimp creates a satisfying culinary experience that is both simple to prepare and visually appealing.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 282.5
Dietary: Gluten-free
Description
This Shrimp Remoulade offers a refreshing twist on classic Cajun flavors, featuring a zesty sauce made with olive oil, paprika, and Creole mustard. The mixture is chilled to allow the flavors to meld before being drizzled over plump, boiled shrimp. Served atop a bed of shredded lettuce and garnished with hard-cooked eggs, this dish balances creamy richness with bright acidity. It is an excellent choice for light lunches, brunches, or as an elegant starter for dinner parties. The combination of textures from the crisp celery, smooth sauce, and tender shrimp creates a satisfying culinary experience that is both simple to prepare and visually appealing.
Ingredients
  • 1/2 pound Shrimp, boiled, cleaned, and chilled
  • 2 hard-cooked Eggs, chopped (keep whites and yolks separate)
  • 4 cups Lettuce, shredded
  • 6 tablespoons Olive oil
  • 1 tablespoon Paprika
  • 4 green Onions, chopped
  • 4 tablespoons Creole style mustard
  • 2 tablespoons Vinegar
  • 1/2 teaspoon White pepper
  • 1/2 teaspoon Salt
  • 2 ribs Celery, chopped fine
  • 1/4 head Parsley, chopped
Directions
  1. 1
    In a medium mixing bowl, combine the olive oil, paprika, chopped green onions, Creole mustard, vinegar, white pepper, salt, chopped celery, and chopped parsley.
  2. 2
    Whisk the mixture thoroughly until the sauce is smooth and well-emulsified.
  3. 3
    Cover the bowl and refrigerate the sauce for at least 15 minutes to allow the flavors to meld.
  4. 4
    Arrange the shredded lettuce on a serving platter or individual plates.
  5. 5
    Place the chilled, boiled shrimp on top of the bed of lettuce.
  6. 6
    Pour the chilled remoulade sauce evenly over the shrimp.
  7. 7
    Garnish with the chopped hard-cooked egg whites and yolks.
  8. 8
    Serve immediately while cold.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 282.5kcal
% Daily Value *
Total Fat 24.2g38%
Saturated Fat 3.4g17%
Cholesterol 0.0mg0%
Sodium 2595.1mg109%
Total Carbohydrate 16.6g6%
Dietary Fiber 4.8g20%
Sugars 6.0g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the shrimp are thoroughly chilled before serving to maintain the refreshing quality of the dish.

You can adjust the heat level by adding more Creole mustard or a dash of hot sauce to the remoulade mixture.

Leftover remoulade sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Feel free to substitute green onions with finely chopped red onions for a sharper flavor profile.

Keywords: shrimp, remoulade, cajun, mustard, lettuce, eggs, celery, onion, paprika, vinegar, olive oil, appetizer, seafood, chilled, salad, summer, party food, brunch, easy, quick
Read it online: https://www.chefs-mate.com/recipe/shrimp-remoulade-i/