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Shrimp Remoulade

Serves 6 Servings
Serves 6 Servings


  • 3/4 cup celery
  • 3/4 cup green onion
  • 1/2 cup parsley
  • 1 cup yellow onion
  • 1/2 cup ketcup
  • 1/2 cup tomato puree
  • 1/2 cup Creole mustard
  • 2 tablespoon prepared horseradish
  • 1/4 cup red wine vinegar
  • 1 teaspoon worcestershire sauce
  • 1/2 cup salad oil
  • 2 tablespoon paprika
  • 48 tablespoon jumbo peeled boiled shrimp
  • 1 tablespoon small head iceberg lettuce


Baking Directions:

Mince celery, green onion, parsley, and yellow onions in a food processor.

Add ketchup, tomato puree, Creole mustard, horseradish, red wine vinegar, and Worcestershire.

Begin processing again and add oil in a slow drizzle to emulsify.

Add paprika and blend.

Chill for 6-8 hours or overnight.

Correct seasoning with additional horseradish if desired after the ingredients have had the opportunity to marry.

Serving Directions:

In a large mixing bowl, add sauce to shrimp and toss gently to coat.

Divide lettuce among 6 chilled salad plates.

Divide shrimp evenly atop lettuce and serve.


This classic, tangy sauce is a mainstay in the New Orleans kitchen.

The Creoles of yesteryear enjoyed it much as we do today — served chilled with cold meats or seafood.

This recipe pairs the sauce with boiled jumbo Gulf shrimp.

It is the restaurant's most popular dish.

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