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Shrimp Remoulade on Bibb Roses

Seafood sauce with a little horseradish.

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. Shrimp-Remoulade-Bibb-RosesIt 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

IngredientsShrimp-Remoulade-Sauce

  • 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

Instructions
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.Shrimp-Remoulade-Bibb-Roses

2 Serve shrimp on Bibb lettuce leaves arranged in roses with a dob of Remoulade.

Information
For a smoother texture, rough chop the ingredients and whirl everything in a food processor or blender.

Use as a sauce for potato and egg salad or serve as a dressing for tossed green salad.
 
 
 
Shrimp-Remoulade-Bibb-Roses

Dish Designer

  • Exchange shrimp for scallops.

Inspiration – Emeril Lagasse

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: April 28, 2012

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2 Responses to Shrimp Remoulade on Bibb Roses

  1. Audrey March 1, 2011 at 12:19 pm #

    I really liked it in the potato salad.

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