Chef John Folse's Shrimp Remoulade
By tulawdog
Rate this recipe
4.5/5
(2 Votes)
Ingredients
- 1 1/2 cups heavy-duty mayonnaise
- 1/2 cup Creole mustard
- 1 tbsp Worcestershire sauce
- 1 tsp hot pepper sauce (Chef Folse likes Louisiana Gold, but Tabasco will do)
- 1/2 cup finely diced green onions
- 1/4 cup finely diced celery
- 2 tbsp minced garlic
- 1/4 cup finely chopped parsley
- 1/2 tbsp lemon juice
- salt and cracked black pepper to taste
- 3 dozen 21-25 count boiled shrimp, peeled and deveined
Details
Preparation
Step 1
In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste. Place six shrimp on a leaf of romaine or other colored lettuce and spoon a generous serving of remoulade sauce on top of the shrimp. Do not sauce shrimp prior to service, as they will lose their firm texture. Serves 6.
You'll also love
- Anja's Famous Spinach and... 4/5 (5 Votes)
- Butter Tarts with Coconut 4.5/5 (2 Votes)
- Bacon Wrapped Crab Stuffed Shrimp 4.5/5 (2 Votes)
Review this recipe