Shrimp Remoulade

Oxmoor House
10 to 12 servings


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1 cup chopped green onion
1/2 cup chopped celery
1/4 cup chopped fresh parsley
1/4 cup chopped dill pickle
1 clove garlic, chopped
2 tablespoons vinegar
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups mayonnaise
1 (5 1/4-ounce) jar Creole mustard
1/4 cup vegetable oil
5 pounds medium shrimp, cooked, peeled, and deveined
Leaf lettuce


Place first 9 ingredients in container of an electric blender; cover and process until smooth. Remove cover; continue to process while gradually adding mayonnaise and mustard alternately until mixture is smooth. Continue processing, adding oil in a thin, steady stream. Blend until smooth.

Combine sauce and shrimp in a large bowl. Cover and refrigerate at least 12 hours. Spoon shrimp mixture onto lettuce-lined serving plates.

Created date

February 2010