Remoulade Red

Pink Horizon • November 20, 2016 • No Comments



1/2 C chilled corn oil
1 t sugar
2 T paprika
3/4 C creole mustard, or 2 T horseradish and 2 T ketchup
1/4 t cayenne
few dashes Tabasco
1/4 C onion, minced
2 T parsley, minced, plus more for garnish
1/2 C celery hearts, chopped
2 lb Cooked Shrimp peeled and deveined, tails removed, chilled
1/2 head iceberg lettuce, thinly sliced
kosher salt


In a large bowl, combine while whisking 1/4 C oil, sugar, paprika, mustard, cayenne, Tabasco.
Then add onion, parsley and celery.
Add the remaining oil gradually and whisk until well combined.
Stir in shrimp, marinade for 3 hours in the fridge.
Divide lettuce between plates, top with the shrimp and garnish with more parsley (optional).

Match made in Heaven:

Try on a bed of lettuce or greens for lunch or a light dinner.

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