Shrimp Remoulade Salad
Shrimp Remoulade Salad, or Shrimp Salad with Remoulade sauce dressing, is featured at many a South Louisiana restaurant. Also called simply Shrimp Remoulade, the dressing invented in France can be similar to a French dressing with an olive oil, ketchup, and yellow mustard base and the addition of horseradish or a white dressing with a mayonnaise base and the horseradish.
Remoulade is a popular condiment that can be used as a dipping sauce for seafood, meat, or chicken or a salad dressing. A popular fast food restaurant in Baton Rouge, serves chicken fingers with Remoulade dipping sauce.
In tonight’s Cajun recipe, we made a Shrimp Remoulade Salad served over endive lettuce and mixed greens. The Shrimp Salad could also be served as an appetizer with one Boiled Shrimp on a round water cracker or melba toast. Give it a try and see how you like it. Bon Appetite!
Prep Time: 45 minutes
Ingredients for Shrimp Remoulade Salad
Boiled Shrimp Recipe
1 1/2 – 2 pounds of large Shrimp (peeled and deveined)
1 medium sweet onion (cut in quarters)
2-3 stalks Celery (cut into several pieces)
Lemon or Lime Juice
Liquid Shrimp & Crab Boil (substitutes are cayenne pepper or Old Bay Seasoning)
3 Bay Leaves
In a 6 quart pot or larger, fill with water leaving several inches to allow for all the ingredients.
Add in all the ingredients except the shrimp.
Bring water to a rolling boil.
Boil about 5 minutes.
Turn off the heat.
Let sit to soak up the flavor a few minutes.
Drain and run cold water over the shrimp to stop the cooking process and cool down faster for salad.
Remoulade Sauce Recipe
1/4 cup Lemon juice
3/4 cup vegetable oil or olive oil
1/2 cup chopped Green Onions
1/4 chopped Celery
2 tablespoons minced Garlic
2 tablespoons prepared Horseradish
3 tablespoons Creole mustard
3 tablespoons Yellow mustard
3 tablespoons Ketchup
3 tablespoons chopped Parsley
3 tablespoons Sweet Pickle Relish
dash of Sea Salt, Tony’s and Black Pepper
Mix all ingredients together in a mixing bowl.
In another mixing bowl with the shrimp, pour half of the dressing and mix well.
Chill for 1 hour prior to serving.
Serving Suggestions for Shrimp Remoulade Salad
Serve Shrimp Salad over a bed of lettuce greens, cut in half Endive or Romaine lettuce. Drizzle more dressing on top. As desired, add boiled eggs, sliced cucumbers, Roma tomatoes, green olives, etc.