Chef John Folse's Shrimp Remoulade

By tulawdog

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

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.