Yield: Yields 1-1/3 cups sauce.
Servings: eight as an appetizer.
New Orleans rémoulade is a spiced-up version of the classic French mayonnaise-style sauce. The cool, fresh, briny flavors of boiled shrimp dressed in remoulade make this dish a good starter to a rich, hearty Creole dinner menu.
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Before serving, dip each shrimp in the rémoulade sauce to coat and arrange on a bed of the lettuce.
Make Ahead Tips
The rémoulade sauce may be made a day in advance, but it’s best to cook the shrimp an hour or so before serving.
This is the best remoulade sauce recipe ever! This recipe was just a part of a Creole Menu in the magazine. I made the whole menu...the remoulade, the Chicken Gumbo and the Bread Pudding with Bourbon Sauce. My guests raved. Try it, you'll love it!
Great recipe. Can't wait to try it. Reviewer sarahcat doesn't see the separation of the shrimp and remoulade with garlic in each. No such thing as too much garlic. Delicious.
The rmoulade sauce has "1 small clove garlic" and "1 small clove garlic" as separate ingredient items. Does this mean "2 small cloves garlic" or is this just an unintended duplication?
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