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Shrimp Remoulade

Shrimp remoulade, which combines remoulade sauce with seafood, was first prepared in the French Quarter of New Orleans. French remoulade sauce, traditionally mayonnaise-based, has been a staple in Louisiana Creole cuisine since the early 1900s. Louisiana remoulade, with its added ingredients of paprika, ketchup, and hot sauce, gives shrimp remoulade its distinct Creole flavor.

Recipe Servings: 6

Prep Time
15 minutes
+ 6 hours resting
Cook Time
10 minutes
Total Time
6 hours 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

Directions

  1. Combine the celery, green onions, chopped onion, and parsley in a food processor or blender and pulse until finely chopped.
  2. Add the vinegar, ketchup, tomato puree, mustard, and Worcestershire sauce and process until well blended.
  3. Drizzle in the oil in a steady stream with the processor running.
  4. Mix in the paprika.
  5. Transfer the sauce to a bowl and refrigerate, covered, for 6–8 hours.
  6. Add cooked shrimp to remoulade sauce, tossing to coat.
  7. Place lettuce leaves onto plates and add coated shrimp on top.

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