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New Orleans Shrimp Remoulade
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4.64 from 11 votes

New Orleans Shrimp Remoulade

Shrimp Remoulade (pronounced ruma-lahd) is a quintessential New Orleans dish composed of cold boiled shrimp with a spicy mustard-based dressing.
Prep Time10 mins
Cook Time5 mins
Total Time10 mins
Course: Appetizer
Cuisine: Mardi Gras, New Orleans, Southern
Servings: 6
Calories: 434kcal
Author: Chula King

Ingredients

Shrimp

  • 2 pounds large head-on shrimp (10 to 15 count or 16 to 20 count) (See Tip 1)
  • 1 ½ quarts water
  • 1 onion, peeled and cut in half
  • 1 stalk celery
  • 1 lemon, cut in half
  • 1 Tablespoon Kosher salt
  • 1 Tablespoon Worcestershire sauce
  • ¼ teaspoon paprika
  • ¼ teaspoon Tabasco or hot sauce

Remoulade Sauce

  • ¾ cup vegetable oil
  • ¼ cup fresh lemon juice
  • ½ cup chopped onion
  • ½ cup chopped green onions, white and green part
  • ¼ cup chopped celery
  • 6 cloves garlic minced
  • 2 Tablespoons prepared horseradish (See Tip 2)
  • 3 Tablespoons Creole whole-grain mustard
  • 3 Tablespoons prepared yellow mustard
  • 3 Tablespoons ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • teaspoon freshly ground black pepper

Instructions

Shrimp

  • Remove shrimp heads and shells, leaving tails in-tact; devein. Bring water and seasonings to a boil; reduce heat and simmer for 15 minutes to meld the flavors. Return water to a boil. Add shrimp and return to a boil for 2 minutes. Drain, rinse in cold water, and pour into ice water to cool completely. Rinse well with cold water and drain. Pat shrimp dry with paper towel; refrigerate until ready to use. (See Tip 3)

Remoulade Sauce

  • Combine all ingredients in bowl of food processor fitted with steel blade. Process 30 seconds or until well combined and vegetables are nicely minced. Store covered in non-reactive bowl in refrigerator. Yield: 3 cups. (See Tip 4)

Assembly

  • To assemble, line a large red wine goblet with romaine lettuce. Place 6 to 8 shrimp around the rim of the glass (depending on the size of the shrimp), with the tails to the outside. Place a slice of lemon on rim of glass. May be made 1 hour before serving up to this point. Add Remoulade Sauce to bed of lettuce. Alternatively, arrange shrimp on bed of lettuce and spoon Remoulade Sauce over shrimp for a salad. Serves 6.

Notes

  1. I always use fresh head-on shrimp because I feel that these are the freshest. When I clean the shrimp, I leave the tails on for both appearance and ease of grasping the shrimp. You could also use thawed frozen shrimp here for a salad with the shrimp placed on a bed of lettuce and the Remoulade sauce spooned over the shrimp.
  2. Use prepared horseradish, not horseradish sauce. You might think that they are the same, but they're not. Horseradish sauce includes prepared horseradish but combines it with different ingredients to produce a much milder and creamier sauce. 
  3. The shrimp can be prepared in advance and refrigerated until you are ready to serve this amazing appetizer.
  4. The remoulade sauce should be prepared in advance and refrigerated to allow the flavors to meld.

Nutrition

Calories: 434kcal | Carbohydrates: 11g | Protein: 32g | Fat: 29g | Saturated Fat: 22g | Cholesterol: 381mg | Sodium: 2953mg | Potassium: 342mg | Fiber: 1g | Sugar: 4g | Vitamin A: 245IU | Vitamin C: 26.6mg | Calcium: 260mg | Iron: 3.9mg