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Shrimp Rémoulade on Tender Greens

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.


For the Rémoulade sauce

  • 1 Tbs. white-wine vinegar
  • 1 Tbs. prepared yellow mustard
  • 2 Tbs. Creole or country-style Dijon mustard
  • 2 tsp. tomato paste
  • 1 small clove garlic
  • Dash of Tabasco sauce
  • 1/2 tsp. fresh lemon juice
  • 1 large egg
  • 1/4 tsp. paprika
  • 1/2 cup vegetable oil
  • 3 Tbs. chopped scallions (white and pale green parts from 2 scallions)
  • 3 Tbs. chopped celery
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Kosher salt

For the shrimp

  • 1/3 cup kosher salt
  • 1 Tbs. cayenne
  • 2 Tbs. whole black peppercorns
  • 2 lemons, cut in quarters
  • 1 large clove garlic
  • 4 bay leaves
  • 1 medium onion, diced
  • 1-1/2 lb. large (21-25 per lb.) shrimp, peeled and deveined, tails left on
  • Tender leafy lettuce (such as bibb or Boston), cut into strips

Nutritional Information

  • Nutritional Sample Size includes sauce
  • Calories (kcal) : 200
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 145
  • Sodium (mg): 1050
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Protein (g): 14


Make the sauce:

  • In a food processor, combine the vinegar, mustards, tomato paste, garlic, Tabasco, lemon juice, egg, and paprika. Pulse to mix. With the processor running, slowly add the oil in a steady stream. Add the scallions, celery, parsley, and salt to taste; pulse briefly to combine. Overprocessing may cause separation. Chill.

Prepare the shrimp:

  • In a 6- to 8-qt. pan, combine 1 gallon water with 1/4 cup of the salt, the cayenne, peppercorns, lemon, garlic, bay leaves, and onion. Bring to a boil and then simmer for 15 minutes. Add the shrimp and cook until they’re pink and just barely opaque through the center, about 3 minutes. Pull the shrimp from the boil and put them in a large bowl. Cover with ice and then add 2 cups of the boil liquid to the iced shrimp. Soak for 5 minutes. Add the remaining salt. When the shrimp are well chilled, drain.

    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.


Rate or Review

Reviews (4 reviews)

  • User avater
    MikeMc238 | 06/19/2019

    Excellent starter or appetizer and we loved the remoulade. The boil really doesn't give you anything different than what 3 Tbs. of Old Bay would give you. If you want your shrimp to look like the picture, you first need to use U16's and MUST leave the shells on to cook; then peel and devein. Any size P&D shrimp will curl during the boil.

  • cookykamp | 01/21/2011

    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!

  • dickbash | 02/16/2010

    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.

  • SarahCat | 02/15/2010

    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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