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.

4.83 from 40 votes

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Course: Starter

Cuisine: American, French

Keyword: Seafood

Prep Time: 20

Total Time: 20

Servings: 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