Shrimp Remoulade Recipe

Shrimp remoulade is the elegant starter of New Orleans, plump chilled shrimp dressed in a tangy Creole sauce of mustard, horseradish and herbs. It is cool, creamy and just spicy enough to wake up the appetite. Serve it over lettuce and it disappears before the main course arrives.

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

Servings

4 servings

Calories

280

Ingredients

• 500 g large shrimp, peeled and deveined
• 120 g mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon Creole mustard
• 1 tablespoon horseradish
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 2 tablespoons chopped parsley
• 2 spring onions, sliced
• 1 celery stick, finely diced
• Salt and pepper
• Lettuce leaves, to serve

Instructions

1. Bring a pot of salted water to a boil and cook the shrimp for 2-3 minutes until pink.
2. Drain and cool the shrimp quickly in iced water, then pat dry.
3. Whisk the mayonnaise, mustards, horseradish, lemon juice, paprika and cayenne.
4. Fold in the parsley, spring onions and celery, and season well.
5. Toss the shrimp in the sauce until evenly coated.
6. Chill for at least 30 minutes and serve over lettuce leaves.

Pro tips

• Do not overcook the shrimp; they turn rubbery in seconds.
• Chill the sauce before tossing so the dish stays cold and fresh.
• Taste the sauce before adding the shrimp and adjust the heat.
• Make the sauce a day ahead; the flavours only improve.

Frequently asked questions