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Make the Perfect Shrimp Remoulade

Make the Perfect Shrimp Remoulade

  • Making the Sauce
    There are several different remoulade recipes out there, but the one that seems to be the most popular is the Louisiana version. This type of remoulade contains mustard, paprika and Cajun spices and is typically the one that you’ll find at most restaurants in the south.

In a bowl, simply mix the following ingredients: 1.5 cups of mayonnaise, 1 cup of Creole mustard, 1.5 tablespoons of paprika, 2 teaspoons of Cajun seasoning, 1.5 teaspoons of horseradish, 1.5 teaspoons of sweet pickle juice, 1.5 teaspoons of Tabasco sauce and 1 tablespoon of minced garlic.

A good remoulade is better when it’s been left alone in a refrigerator for a couple of hours. The flavors will need this time to mix together and begin to sing.

  • Preparing the Shrimp
    First thing you’ll need to do is get yourself about a pound or two of large shrimp or prawns. Take the time to shell and devein them. It’s up to you whether or not you want to leave the tails on. If you’re preparing this dish for a party, go ahead and leave the tails on. If this is just for you, taking the tails off at this point just makes it a little easier to eat. Fill 2 gallons of water in a large pot and combine cayenne peppers, salt, pepper, lemons, onions, and garlic and bring to a boil. Once boiling, add the shrimp and cook them until they become plump and aren’t translucent any longer. This process should only take about 2 minutes. When ready, drain the shrimp, put in an ice bath to stop the cooking process and place aside.
  • Presentation
    If you are going for that magical, prime steakhouse or seafood house type of presentation, then you should get a few cocktail bowls and fill them about half way up with something green and leafy. Next, scoop the remoulade sauce and fill the upper half of the bowl with it. Then, place 4 or 5 of your shrimp or prawns around the rim of the bowl and sprinkle some finely chopped parsley all over the dish. Finally, chop a lemon in quarters and place a few of them in between the shrimp around the rim just like a fine dining restaurant would.

Try this recipe, and you’ll see what a shrimp remoulade is supposed to taste like. If you’re looking to pair a wine with this dish, try a nice Sauvignon Blanc. This type of wine will cut through the natural fat of the shrimp and make the overall dish taste better!