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Shrimp Remoulade

SERVINGS
12-14
RATE THIS RECIPE
(74)
Elizabeth Heiskell's Shrimp Remoulade + Crawfish Bread + Philly Cheesesteak + Beef Roll-ups + Pig Skin Nachos
Elizabeth Heiskell's Shrimp Remoulade + Crawfish Bread + Philly Cheesesteak + Beef Roll-ups + Pig Skin NachosNathan Congleton / TODAY
SERVINGS
12-14
RATE THIS RECIPE
(74)

Ingredients

  • 6 pounds raw, shell-on shrimp
  • 2 bay leaves
  • 1 tablespoon celery seed
  • 3/4 cup salt
  • 1 teaspoon cayenne pepper
  • 2 cups oil
  • 1/2 cup catsup
  • 3 tablespoons lemon juice
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 5-ounce jar fresh horseradish
  • 1 5-ounce jar hot Creole mustard
  • 1 cup thinly sliced yellow onion
  • Salt and pepper, to taste

Chef notes

This recipe is a New Orleans classic at its finest. It features all the bold and zesty flavors for which the Big Easy is famous.

Preparation

Place shrimp in a large pot and cover with water. Add bay leaves, celery seed, salt and cayenne. Bring to a boil and cook 5 minutes until shrimp are pink. Drain and peel.

In a bowl, combine remaining ingredients and stir until well combined. Stir in the peeled shrimp, and then cover and refrigerate. Serve with toothpicks or on crackers.