Shrimp Remoulade
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
405 kcal
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Course
Main Course
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Cuisine
Cajun
Shrimp Remoulade
Description
This Shrimp Remoulade begins with finely chopping celery, green onions, onion, and Italian parsley in a food processor to build a fresh vegetable base. These are combined with red wine vinegar, ketchup, tomato puree, mustard, and Worcestershire sauce to provide acidity, sweetness, tomato depth, and a mild spicy tang. Vegetable oil is slowly incorporated to emulsify the mixture into a creamy sauce, finished with paprika for a smoky note.
After refrigerating the sauce for 6 to 8 hours or overnight, the remoulade is stirred and tossed with cooked peeled and deveined large shrimp, ensuring each piece is well coated. The dish is served on crisp lettuce leaves, enhancing texture and making it suitable as a light appetizer or a refreshing main course.
Chilling the sauce allows its complex flavors to develop, producing a harmonious balance of tart, sweet, and savory components that complement the shrimp's natural sweetness. The use of fresh herbs and vegetables adds brightness and a pleasant crunch contrast.
Ingredients
- 4 talks celery coarsely chopped
- 4 green onions chopped
- 1/2 cup onion chopped
- 3/4 cup Italian flat-leaf parsley chopped
- 1/2 cup red wine vinegar
- 1/2 cup ketchup
- 1/2 cup tomato puree
- 1/2 cup mustard Creole style
- 1 teaspoon Worcestershire sauce
- 1 1/2 cups vegetable oil
- 2 teaspoons paprika
- 2 pounds Shrimp peeled and deveined, large, cooked
- 12 lettuce for serving, leaves
Instructions
- In a food processor, combine the celery, green onions, onion, and parsley. Pulse until finely chopped.
- Add the vinegar, ketchup, tomato puree, mustard, and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a few times.
- With the food processor running, drizzle in the oil in a steady stream, processing until blended. Stir in the paprika.
- Transfer the remoulade to a bowl. Cover and refrigerate for 6 to 8 hours, or overnight.
- When ready to serve, stir the sauce, pour it over the shrimp, and toss to coat. Serve over lettuce leaves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 19g | 6% |
| Protein | 49g | 98% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 571mg | 190% |
| Sodium | 2454mg | 102% |
| Potassium | 720mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 2150IU | 43% |
| Vitamin C | 33.6mg | 37% |
| Calcium | 419mg | 42% |
| Iron | 8.5mg | 47% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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