Shrimp Rémoulade

Name: Shrimp Rémoulade
Cuisine: American
Ingredients: 1½ pounds peeled medium shrimp, preferably with tails on; ⅓ cup extra-virgin olive oil; 2 large celery ribs, chopped; 4 scallions, chopped; 2 tablespoons Creole mustard, such as Zatarain’s; 2 tablespoons Creole mustard, such as Zatarain’s; 2 tablespoons ketchup; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon capers; 1 tablespoon chopped fresh cilantro; 2 to 3 teaspoons Tabasco or other hot pepper sauce; 2 to 3 teaspoons Tabasco or other hot pepper sauce; 1 teaspoon prepared horseradish, or more to taste; 1 teaspoon paprika; ½ teaspoon table salt, or more to taste; Lettuce leaves, for garnish

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Rémoulade sauce, a Louisiana marvel, is usually served on boiled shrimp. A touch of smoke in the shellfish enhances all the flavors.

Ingredients

1½ pounds peeled medium shrimp, preferably with tails on

Americas
United States
Fish course
Pescatarian
Louisiana

Method

Prepare the smoker for barbecuing, bringing the temperature to 180°F to 200°F.
In a bowl, toss the shrimp with the marinade ingredients. Let the shrimp marinate at room temperature for 15 to 20 minutes.
While the shrimp marinate, place all the sauce ingredients in a blender or food processor and puree until smooth. Refrigerate until ready to use.