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Shrimp Remoulade Salad

[ 2 ] May 10, 2009 |

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
Serves: 6-8

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 and 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.

Add shrimp.

Bring to a boil and then turn off the heat.

Let sit to soak up the flavor about 1-2 minutes.

Drain and put ice on or run cold water over the shrimp to stop the cooking process and cool down faster for salad.

Set aside.

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 Creole Seasoning 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.

Beryl Stokes

Beryl Stokes

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Category: Cajun Recipes

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Comments (2)

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  1. Roberta Ely says:

    I am real happy to find this website. I have family ties in Louisiana and have been interested in Cajun Cooking for a long time. My brother was a personal friend of Justin Wilson. Keep the recipes coming. Tnaks .Rely

  2. Marilyn Villar says:

    I love your site. I don’t make mine this way, but to me your way is better.

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