Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Add to Collection
Go to Collections
Print
Pin
5
from
5
votes
Shrimp Remoulade
Enjoy a taste of New Orleans with this Shrimp Remoulade.
Course
Main Course
Cuisine
Cajun
Keyword
Shrimp
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Calories
405
kcal
Author
Stephanie Manley
Ingredients
▢
4
stalks
celery
coarsely chopped
▢
4
green onions
chopped
▢
1/2
cup
chopped onion
▢
3/4
cup
chopped Italian flat-leaf parsley
▢
1/2
cup
red wine vinegar
▢
1/2
cup
ketchup
▢
1/2
cup
tomato puree
▢
1/2
cup
Creole mustard
▢
1
teaspoon
Worcestershire sauce
▢
1 1/2
cups
vegetable oil
▢
2
teaspoons
paprika
▢
2
pounds
large cooked shrimp
peeled and deveined
▢
12
lettuce leaves
for serving
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
Calories:
405
kcal
|
Carbohydrates:
19
g
|
Protein:
49
g
|
Fat:
13
g
|
Saturated Fat:
1
g
|
Cholesterol:
571
mg
|
Sodium:
2454
mg
|
Potassium:
720
mg
|
Fiber:
4
g
|
Sugar:
10
g
|
Vitamin A:
2150
IU
|
Vitamin C:
33.6
mg
|
Calcium:
419
mg
|
Iron:
8.5
mg
Tried this recipe?
Mention
@CopyKatRecipes
or tag
#copykatrecipes
!