Love it in Potato Salad, too!
Remoulade is one of the sauces on my Bucket List (cooking challenges I haven’t surmounted yet). And so here goes, my first ‘time in the ring’ with Remoulade. I looked around for a good recipe to try and settled on this one. It has complex flavors and the sassy hint of horseradish was a perfect pairing with the shrimp. I also discovered that Remoulade is used a lot of other ways besides on seafood. I tried some of the leftover sauce as the dressing for warm potato salad using 2 good sized potatoes cooked in their jackets and 4 hard boiled eggs, both rough chunky cubed. While everything was warm, I mixed enough Remoulade to make it wet, about ½ cup and served on a bed of Bibb. Real yummy, in fact this was my favorite way to enjoy Remoulade.
Recipe: Shrimp Remoulade on Bibb Roses
Prep Time: 10 Minutes | Cook Time: 0 Minutes | Yield: 1 1/2 cups | Level: Easy
- 2 Tbsp fresh squeezed lemon juice
- 1/3 cup vegetable oil
- 1/3 cup finely chopped onion
- 2 Tbsp finely chopped celery
- 2 Tbsp minced garlic
- 1 Tbsp prepared horseradish
- 2 Tbsp prepared mustard
- 1 ½ Tbsp ketchup
- 1 ½ Tbsp chopped fresh parsley
- ½ tsp salt
- ¼ tsp pepper
- 1 lb large cooked shrimp
- Bibb lettuce leaves
1 Place lemon juice, oil, onion, celery, garlic, horseradish, mustard, ketchup, parsley, salt and pepper in a medium bowl. Stir to combine. Chill 4 hours or overnight to meld and ripen flavors.
2 Serve shrimp on Bibb lettuce leaves arranged in roses with a dob of Remoulade.
For a smoother texture, rough chop the ingredients and whirl everything in a food processor or blender.
- Exchange shrimp for scallops.
Inspiration – Emeril Lagasse
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: April 28, 2012