Shrimp Remoulade Salad

Shrimp Salad with Remoulade sauce dressing is featured at many a Southern Louisiana restaurants.  Also called 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 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 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)
Sea Salt
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. 

Add shrimp. 

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. 

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 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.