Make Ahead

Shrimp Remoulade Slaw

July 17, 2012
2 Ratings
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
  • For the 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
  • 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
In This Recipe
  1. For the remoulade
  2. Combine all ingredients and refrigerate for at least 2 hours.
  1. For the slaw
  2. 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.
  3. 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.

See what other Food52ers are saying.

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Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!