Shrimp Remoulade is simply amazing dish that blends mayonnaise with herbs, capers, spices and pickles. This is a New Orleans version as I love to include hard boiled eggs. as well. The flavour is beautiful but I take it up another level and add a little tabasco sauce for that extra hit. Perfect. Served as a starter, side dish and appetiser.
Shrimp Remoulade
Very Easy starter and salad side dish with a lovely subtle touch of warmth through the Tabasco Sauce. Highly recommended.
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Servings: 4 people
Calories: 411kcal
Ingredients
Seafood
- 1 lb shrimp cooked and peeled
The remoulade sauce:
- 1 cup mayonnaise
- 2 tbsp lemon juice
- 2 tbsp ketchup
- 2 tbsp celery finely-chopped
- 1 tbsp horseradish prepared
- 1 tbsp dill cucumber finely chopped
- 1 tbsp capers finely chopped
- 1 tbsp mustard French
- 1 tbsp parsley finely chopped
- 1/2 tsp tarragon finely chopped
- 1 tbsp Tabasco sauce to taste
The garnish:
- 12 – 16 leaves Lettuce washed and dried
- 20 whole Cherry Tomatoes cut in halves if you prefer
- 4 large eggs boiled/cut into wedges
- 16 fresh black olives
Instructions
- Combine all the sauce ingredients in a bowl and stir or whisk until thoroughly combined.1 cup mayonnaise, 2 tbsp lemon juice, 2 tbsp ketchup, 2 tbsp celery, 1 tbsp horseradish, 1 tbsp dill cucumber, 1 tbsp capers, 1 tbsp mustard, 1 tbsp parsley, 1/2 tsp tarragon, 1 tbsp Tabasco sauce
- Add the cooked shrimp and toss to coat with the sauce.1 lb shrimp
- Place each serving of shrimp on a bed of lettuce leaves, and garnish with tomatoes, eggs, and black olives.12 – 16 leaves Lettuce, 4 large eggs, 16 fresh black olives, 20 whole Cherry Tomatoes
- Enjoy
Notes
Nutrition
Calories: 411kcal | Carbohydrates: 20g | Protein: 32g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Cholesterol: 250mg | Sodium: 1430mg | Potassium: 269mg | Fiber: 0.4g | Sugar: 6g