Authentic Big Easy Shrimp Remoulade

Cold, Hard Football Facts for May 30, 2006



Remoulade is more common than ketchup in the restaurants of New Orleans.            

It's a spicy, mustard-based sauce that is often used to coat boiled, chilled shrimp bedded on a plate of greens.

You can also use it at your backyard barbecues or tailgates to add a kick to hot dogs, hamburgers, pork, chicken and other types of seafood.            

The following recipe was shared with us by the folks at Tujague's, a legendary Big Easy eatery and one of the city's oldest restaurants.

If you don't feel like making your own sauce, Zatarain's offers a jarred remoulade available at many markets across the country.

  • 3/4 c. finely chopped white onion
  • 1/2 c. finely chopped celery
  • 1/4 c. finely chopped scallions
  • 1/4 c. finely chopped lettuce
  • 1/4 c. finely chopped fresh parsley
  • 4 oz. Zatarain's Creole mustard or any brown mustard
  • Generous amount of paprika, for color
  • 6 oz. olive oil
  • 1 t. fresh lemon juice
  • Salt and pepper to taste

Make sure onion, celery, scallions, lettuce and parsley are finely chopped and then mix them together. Add mustard and mix well. Add paprika, olive oil, lemon juice and salt and pepper to taste. Mix well again. Sauce can be made in advance and will keep for several days. Pour the sauce in a bowl with 1 to 2 pounds of boiled, chilled shrimp and toss to coat the shrimp completely. Serve the shrimp on a bed of lettuce greens. This recipe will make about 16 ounces of remoulade.


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