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  • Andy

Shrimp Remoulade

Updated: Apr 27, 2020

This is a simple make-ahead dish that is perfect as a Summer starter or as a main course.


2 pounds of shrimp, cleaned, cooked and peeled


1/2 cup of Olive OIl

1/4 cup Tarragon Vinegar

1/4 cup of minced shallots

1/4 cup of minced green onion tops

2 tablespoons of horseradish mustard

1 tablespoon of ketchup

1 1/2 teaspoon of paprika

1/2 teaspoon of salt

1/4 teaspoon cayenne pepper

Shredded lettuce for bed


Place all of the sauce ingredients in a bowl and whisk together.

Place Shrimp in a large ziplock bag and pour the sauce into bag, close, toss and chill for at least 3 hours.

To serve, place a bed of lettuce in serving bowls and lay shrimp on top.

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