Remoulade sauce is a kind of brassy, herb-packed mayonnaise. Instead of making it from scratch, you can leave out the eggs and oil and blend 2 cups of prepared mayonnaise into the highly seasoned based.Plus: More Appetizer Recipes and Tips

December 1996

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Recipe Summary test

Yield:
12
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Ingredients

Remoulade Sauce
Spiced Shrimp

Directions

Instructions Checklist
  • In a blender, combine the vinegar, mustards, ketchup, paprika, cayenne, garlic, hot sauce, salt, scallions, celery, parsley and eggs on high speed until smooth. With the machine on, add the oil in a thin steady stream until the mixture is thick. Transfer to a bowl and refrigerate until slightly chilled.

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  • In a large pot, combine the salt, cayenne peppers, peppercorns, lemons, garlic, bay leaves, onions and 2 gallons of water and bring to a boil over moderately high heat; cook for 15 minutes. Add the shrimp and cook until just pink, about 2 minutes. Using a slotted spoon, transfer the shrimp to a large bowl. Add the ice to the bowl and strain 4 cups of the hot cooking liquid over the shrimp. Let soak for 5 minutes, then drain.

  • In a large bowl, toss the cabbage, carrot and red bell pepper with some of the remoulade sauce. Mound on a platter, arrange the shrimp on top and serve the remaining sauce on the side.

Make Ahead

The remoulade and shrimp can be covered and refrigerated separately for up to 1 day.

Notes

Creole mustard is available at specialty food shops.

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