Shrimp Remoulade.

Shrimp Remoulade.


  • 2 lb Wild Caught Gulf Shrimp, peeled & deveined (size 36/40)
  • ¼ c fresh lemon juice
  • ¾ c vegetable oil
  • ½ c chopped onion
  • ½ c chopped green onions
  • ¼ c chopped celery
  • 2 tbsp chopped garlic
  • 2 tbsp prepared horseradish
  • 3 tbsp creole whole-grain mustard
  • 3 tbsp prepared yellow mustard
  • 3 tbsp ketchup
  • 3 tbsp chopped parsley leaves
  • 1 tsp salt
  • ¼ tsp cayenne pepper
  • ⅛ tsp freshly ground black pepper


Time: 30 minutes | Serves: 4

Fill a large pot with about a ½ gallon of water, add the salt and squeeze in the lemon juice. Toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
Reduce heat to medium-low and add Wild Caught Gulf Shrimp. Simmer, uncovered, for 5 minutes or until the Wild Caught Gulf Shrimp are bright pink and the tails curl. Using a slotted spoon, remove the Wild Caught Gulf Shrimp from the poaching liquid and chill thoroughly.
Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

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