Easy Shrimp Remoulade
Easy Shrimp Remoulade recipe
Yield
6 servingsPrep
10 minCook
20 minReady
3 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
shrimp
shelled, deveined |
|
| 3 | tablespoons |
creole mustard
|
* |
| 3 | tablespoons |
white vinegar
|
|
| 1 | tablespoon |
paprika
|
|
| 1 | each |
garlic cloves
|
|
| 2 | teaspoons |
horseradish
|
|
| ⅓ | cup |
olive oil
|
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
| 1 | each |
celery stalks
minced |
|
| 3 | each |
scallions, spring or green onions
minced |
|
| ½ | cup |
parsley leaves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
shrimp
shelled, deveined |
|
| 45 | ml |
creole mustard
|
* |
| 45 | ml |
white vinegar
|
|
| 15 | ml |
paprika
|
|
| 1 | each |
garlic cloves
|
|
| 1E+1 | ml |
horseradish
|
|
| 79 | ml |
olive oil
|
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
| 1 | each |
celery stalks
minced |
|
| 3 | each |
scallions, spring or green onions
minced |
|
| 118 | ml |
parsley leaves
minced |
|
Directions
Boil shrimp, just til turn pink, don't overcook. Drain, whisk mustard, vinegar, parsley, paprika, garlic and horseradish.
Gradually whisk in oil in a thin stream add pepper sauce and salt to taste.
Fold in the celery, scallions and reserved shrimp until well coated.
Cover and refrigerate at least 3 hours and up to 24 hours.
