Shrimp Remoulade Salad

Shrimp Remoulade Salad, or Shrimp Salad with Remoulade sauce dressing, is featured at many a South Louisiana restaurant.  Also called simply Shrimp Remoulade, the dressing invented in France can be similar to a French dressing with an olive oil, ketchup, and yellow mustard base and the addition of horseradish or a white dressing with a mayonnaise base and the horseradish.

Remoulade is a popular condiment that can be used as a dipping sauce for seafood, meat, or chicken or a salad dressing.  A popular fast food restaurant in Baton Rouge, serves chicken fingers with Remoulade dipping sauce.

In tonight’s Cajun recipe, we made a Shrimp Remoulade Salad served over endive lettuce and mixed greens.  The Shrimp Salad could also be served as an appetizer with one Boiled Shrimp on a round water cracker or Melba toast.

Give it a try and see how you like it.  Bon Appetite!

Prep Time: 45 minutes
Serves: 6-8

Ingredients for Shrimp Remoulade Salad

Boiled Shrimp Recipe

1 1/2 – 2 pounds of large shrimp (peeled and de-veined)
1 medium sweet onion (cut in quarters)
2-3 stalks celery (cut into several pieces)
Salt
Lemon or lime juice
Liquid Shrimp and Crab Boil (substitutes are cayenne pepper or Old Bay Seasoning)

3 Bay leaves

In a 6 quart pot or larger, fill with water leaving several inches to allow for all the ingredients.

Add in all the ingredients except the shrimp.

Bring water to a rolling boil.

Add shrimp.

Bring to a boil and then turn off the heat.

Let sit to soak up the flavor about 1-2 minutes.

Drain and put ice on or run cold water over the shrimp to stop the cooking process and cool down faster for salad.

Set aside.

Remoulade Sauce Recipe

1/4 cup lemon juice
3/4 cup vegetable oil or olive oil
1/2 cup chopped green onions
1/4 chopped celery
2 tablespoons minced garlic
2 tablespoons prepared horseradish
3 tablespoons Creole mustard
3 tablespoons yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
3 tablespoons sweet pickle relish
Dash of sea salt, Tony’s Creole Seasoning and black pepper

Mix all ingredients together in a mixing bowl.

In another mixing bowl with the shrimp, pour half of the dressing and mix well.

Chill for 1 hour prior to serving.

Serving Suggestions for Shrimp Remoulade Salad

Serve Shrimp Salad over a bed of lettuce greens, cut in half Endive or Romaine lettuce.  Drizzle more dressing on top.

As desired, add boiled eggs, sliced cucumbers, Roma tomatoes, green olives, etc.