Shrimp Remoulade

By Desiree Brassert

This classic recipe from New Orleans can be used as an alternative cocktail sauce for the typical ketchup and horseradish concoction, or as a dressing for a salad as pictured here.

For 6 to 8 servings or 1 kg of medium sized peeled, deveined, and poached shrimp. Allow to cool, and leave the tails attached if serving as a shrimp cocktail.

• 1 stick of celery, leaves removed
• 1 small white onion (no more then 1/2 cup if chopped)
• 2 strands of green onions
• 1 tablespoon of chopped parsley and some for garnish
• 1 tablespoon of red wine vinegar
• 3 tablespoons of good quality mustard, preferably whole grain, but Dijon is fine
• 2 tablespoons of paprika
• 1 teaspoon of cayenne pepper or to taste
• 1 teaspoon of Worcestershire sauce
• Salt and pepper to taste
• 1 cup olive oil
• 1 cup mayonnaise

Place all ingredients except for the oil and mayo into a blender. Turn on lowest speed and slowly pour in the oil to obtain a thick emulsion. Check seasonings and then fold in Mayonnaise. 

This sauce is best when made 24 hours in advance.