Name: Shrimp Rémoulade with Two Sauces
Yield: Makes eight appetizer portions or six entrée salads
Cuisine: Cajun
Ingredients: 1 tsp. Worcestershire sauce; ½ tsp. Tabasco Garlic Pepper Sauce; 2 cloves garlic, peeled and crushed; 1 cup olive oil; ½ cup chili sauce (bottled) or ketchup, plus more to taste; 1 cup mayonnaise; 3 green onions, green part only, finely chopped; ½ cup Creole mustard; 2 Tbsp. lemon juice; 5 bay leaves; 3 whole cloves; ¼ tsp. Tabasco; Leafy tops from a bunch of celery; ½ tsp. minced garlic; ½ cup Creole mustard, plus more to taste; ½ tsp. salt; 3 lb. medium shrimp (25–30 count); 1 Tbsp. paprika; ½ cup salt; 1 large lemon, sliced

Preparation info

Makes
eight
appetizer portions

Difficulty
Easy

Appears in

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

About

There are two kinds of rémoulade sauce served around New Orleans, and everybody has a favorite. My preference is the orange-red kind that’s utterly unique to our area. White rémoulade sauce, made with mayonnaise, is actually closer to the classic French recipe. It’s so good that in recent years I’ve taken to making both sauces and letting people take their pick. What the sauces have in common is the main active ingredient: Creole mustard—a rough, brown, country-style mustard mixed with a bi