Shrimp Remoulade is easy to make and a fantastic way to enjoy spicy Louisiana-style remoulade sauce! Toss cooked shrimp with this creamy, spicy, tangy sauce and pile it on delicately crisp butter lettuce leaves. A perfect main dish salad or appetizer.
I fell in love with shrimp around the time that I fell in love with my husband, more than two decades ago. My mom had and still has an aversion to seafood of all sorts, so it wasn’t something that we ate. Keith’s family was a different story. Both of his parents grew up in the American south where seafood, shrimp especially, is a staple. Once I had my first taste of the buttery, salty deliciousness, I was hooked. I’ve been making up for lost time ever since: Salt and Pepper Shrimp, Shrimp Tacos, Coconut Shrimp and, of course, Shrimp Remoulade.
I love this Shrimp Remoulade salad all year long (when I’m not making Crab Salad), as lunch or a light dinner. But it also makes an excellent appetizer for a holiday meal (or any meal!).
You can poach raw shrimp that you've peeled and deveined in water seasoned with salt, a bay leaf and some peppercorns. Let them cool before assembling the salad. Or, to make it even easier, begin with already cooked shrimp that you've purchased from your grocery store or fish monger.
- 1/2 cup mayonnaise
- 1 tablespoon whole grain mustard
- 1 1/2 teaspoons ketchup
- 1/2 teaspoon minced fresh garlic
- 1 teaspoon grated fresh horseradish or prepared horseradish
- 1 1/2 teaspoons lemon juice ideally fresh
- 2 tablespoons capers coarsely chopped
- 2 tablespoons fresh parsley coarsely chopped
- 1 tablespoon coarsely chopped green onion
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon hot pepper sauce such as Tabasco brand
- 2 pounds medium cooked shrimp peeled and deveined, chilled
- 1 small head butter lettuce washed and separated into leaves
Stir together first 11 ingredients (mayonnaise through hot pepper sauce) until smooth, in a bowl large enough to hold the shrimp. Add shrimp and gently toss to coat evenly.
Divide butter lettuce leaves among 4 serving plates and top each with 1/4 of shrimp remoulade. Serve.