Shrimp with Rémoulade

Shrimp with RémouladeRecipe
8 Servings

Cost per Serving:



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1/2 cup mayonnaise
2 tablespoons prepared white horseradish, drained
1 teaspoon fresh lemon juice
1 tablespoon finely chopped dill pickle
2 teaspoons finely chopped fresh flat-leaf parsley
2 teaspoons grainy mustard
1 teaspoon paprika
1 tablespoon tomato paste
1/4 teaspoon cayenne pepper
1 teaspoon chopped capers
1 scallion, white and light green parts, finely chopped
1 garlic clove, pressed
1 1/2 pounds large frozen precooked shrimp


Prep: 5 Minutes
Chill: 30 Minutes

Make sauce: Place all ingredients except shrimp in a small bowl and stir until well-combined. Cover with plastic wrap and refrigerate until ready to serve.

Place shrimp in a large colander; run under cold water until defrosted. Pat dry with paper towels, put in a bowl, cover and refrigerate for at least 30 minutes or up to 6 hours before serving.

Arrange shrimp on a platter and serve with rémoulade.

Created date

May 2007

Nutritional Information

Calories 191
Fat 12 g
Satfat 2 g
Protein 18 g
Carbohydrate 1 g
Fiber 0 g
Cholesterol 171 mg
Sodium 335 mg