Shrimp Remoulade Slaw

By • July 17, 2012 • 10 Comments



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

Remoulade

  • 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
  1. 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
  1. 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.
  2. 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.
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Ribs

3 months ago Kevin French

Made this last night and it is quite good. Letting the flavors meld a bit before serving is key if you skip the 2 hour rest time for the dressing (do it on the front side or the back side, but it gets done!). 6 and 9 year old loved it too - this is definitely a recipe I will make again.

Dscn3274

3 months ago inpatskitchen

Thank you Kevin! I'm glad the kids loved it too!

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about 2 years ago aargersi

Abbie is a trusted source on General Cooking.

I have had remoulade on the brain too - yum! Nice!!

Dscn3274

about 2 years ago inpatskitchen

Thanks!

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about 2 years ago krusher

This looks great. I can tell I would like this. As I always have chili flakes at hand I know I would not be able to stop myself from shaking a few into the mix. Forgive me. I have saved this for cooking soon.

Dscn3274

about 2 years ago inpatskitchen

Oh yes! Spicy is a good thing. Sometimes I'll add a little grated fresh horseradish also if I have it. Thanks...hope you enjoy if you try it.

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about 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Pat, you seriously beat me to the draw on this one. I have remoulade in the fridge and shrimp cooking as we speak. We must have been on mind meld. Good luck!

Dscn3274

about 2 years ago inpatskitchen

Thank you drbabs! It's like 99 degrees here right now...this will make a great dinner. Enjoy yours!

Dscn2212

about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

This sounds wonderful, Pat. I'm a Cholula gal too!

Dscn3274

about 2 years ago inpatskitchen

Thanks b! Cholula is the best!!