Shrimp Remoulade
Elizabeth Heiskell's Shrimp Remoulade + Crawfish Bread + Philly Cheesesteak + Beef Roll-ups + Pig Skin Nachos
Nathan Congleton / TODAY
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Rating:
2.9571428 (70 rated)
Servings:
12-14

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.

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
    • One 5-ounce jar fresh horseradish
    • One 5-ounce jar hot Creole mustard
    • 1 cup thinly sliced yellow onion
    • Salt and pepper, to taste

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.

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