Brennan's Classic Shrimp Remoulade
photo by IngridH
- Ready In:
- 20mins
- Ingredients:
- 21
- Yields:
-
2.5 cups sauce
- Serves:
- 6
ingredients
- 59.14 ml ketchup
- 59.14 ml prepared horseradish
- 59.14 ml creole mustard, such as zatarain
- 29.58 ml prepared yellow mustard
- 29.58 ml white vinegar
- 1 lemon, juice of
- 118.29 ml finely chopped green onion
- 59.14 ml finely chopped celery
- 59.14 ml finely chopped parsley
- 1 clove garlic, minced
- 14.79 ml paprika
- 0.61 ml cayenne pepper
- 1.23 ml salt
- 0.25 ml Tabasco sauce
- 1 fresh egg (or pasteurized equivalent)
- 177.44 ml vegetable oil
- 907.18 g boiled shrimp
- 354.88 ml very thinly sliced cucumbers
- 118.29 ml very thinly sliced radish
- 473.18 ml frisee or 473.18 ml curly endive lettuce
- 118.29 ml vinaigrette dressing
directions
- Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
- Cover and mix at high speed until well blended.
- Remove cover and gradually add oil in a slow steady stream.
- Sauce will thicken to a pourable, creamy consistency.
- Store in covered container in refrigerator up to 3 days.
- Serving suggestion: toss boiled shrimp in remoulade sauce.
- Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.
Reviews
-
Good! I followed the recipe and thought horseradish was a little overpowering probably 'cause I left out celery and parsley (didn't have any). Added 2 more Tbs. of catsup and that balanced the flavors nicely and sauce was delicious. I did add some hot sauce as we like spicy foods. A nice change from cocktail sauce for seafood!
-
A very nice sauce! I love that I was able to make this with staples that I already had on hand. I just made the sauce, not the shrimp, as I needed a remoulade for some fried oysters. This certainly fit the bill. Tangy, and bit of heat, but not overpowering. Very easy to make, I used my mini food processor and it came together in seconds. Made for ZWT5 by one of the Cooks with Dirty Faces.
-
Excellent recipe! I love this remoulade sauce recipe because the flavors are very balanced. The right amount of heat and bite! Whew! What a great contrast to plain chilled shrimp. I use this recipe for get togethers and it's amazing how fast it's consumed. I live the horseradish; it has a nice bite. Overall, you can't beat this recipe.
RECIPE SUBMITTED BY
PanNan
Needville, Texas