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Shrimp Remoulade

Yield 10 to 12 servings


  • 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

How to Make It

  1. 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.

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

Oxmoor House Homestyle Recipes