Shrimp Remoulade Croustades

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 51%
  • Fat: 9g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 7.2g
  • Carbohydrate: 10.9g
  • Fiber: 0.0g
  • Cholesterol: 46mg
  • Iron: 0.0mg
  • Sodium: 345mg
  • Calcium: 0.0mg


  • 1 3/4 pounds unpeeled large fresh shrimp
  • 3 tablespoons tequila, divided
  • 1 tablespoon lime juice
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons minced celery
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons diced dill pickle
  • 2 tablespoons capers, drained
  • 2 tablespoons coarse-grained mustard
  • 1 teaspoon ground red pepper
  • Vegetable cooking spray
  • 1 tablespoon peanut oil
  • 16 (1/2-inch-thick) slices French bread, toasted


  1. Peel and devein shrimp, leaving tails intact. Combine 2 tablespoons tequila and lime juice in a glass bowl; add shrimp, and toss well. Cover and chill 20 minutes.
  2. Combine remaining 1 tablespoon tequila, mayonnaise, and next 8 ingredients; stir well, and set mixture aside.
  3. Remove shrimp from marinade; discard marinade. Coat a large nonstick skillet with cooking spray; add peanut oil. Place over medium-high heat until hot. Add shrimp, and saute 2 minutes or until shrimp turn pink.
  4. To serve, arrange shrimp evenly on toasted bread slices; top each with 1 1/2 tablespoons mayonnaise mixture. Serve immediately.
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