If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I love remoulade sauce with shrimp, crab cakes, oysters and even fish. Thought this time I'd turn shrimp remoulade into a salad. —inpatskitchen
Makes 4 healthy servings
- 1 cup homemade mayo or a good quality commercial one
- 1 stalk celery, finely diced
- 2 green onions, finely sliced
- 1 heaping tablespoon Creole mustard (if you don't have Creole, Dijon will work)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon fresh lemon juice
- 3 good shakes (or more if you want it a little spicy) hot sauce (I used Cholula)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Combine all ingredients and refrigerate for at least 2 hours.
For the slaw
- 1 pound medium peeled and deveined shrimp, thawed if frozen ( I used 36-40s)
- 1/2 lemon
- 5 cups shredded common cabbage
- 1/2 cup chopped parsley
- The remoulade
- Salt and pepper for seasoning
- Bring about 3 quarts of water along with the 1/2 lemon to a rolling boil. Add the shrimp, put a lid on the pot, turn the heat off and let the shrimp sit for about 2 minutes. Drain the shrimp in a colander, and rinse the shrimp quickly in cold, cold water to cool.
- Once the shrimp has cooled combine it with the shredded cabbage, remoulade sauce and chopped parsley. Season to taste with salt and pepper and chill before serving.
- This recipe was entered in the contest for Your Best Mash-Up Recipe
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad
- This recipe was entered in the contest for Your Best Recipe with Mustard
- This recipe was entered in the contest for Your Best Mayonnaise-Based Salad