I made this for Father's day and all my children didn't like it. We all decided that it kind of ruined the shrimp. We just didn't like it. It was really harsh and overwhelmed the shrimp. Unfortunately, I have to toss the rest of the shrimp out. I wanted to like it.
This is one of my most favorite shrimp recipes to make. I didn't use wood chips either but what I did was added smoked paprika instead of the regular sweet. It gave a yummy smoky flavor. I didn't have creole mustard so I did a mix of whole grain and dijon mustard with creole seasoning. I didn't add the egg either because it just didn't sound good. I also used 2/3 light may and 1/3 lite sour cream. Definitely not as heavy but still just as good. If you make the sauce in advance the flavors settle more and make the sauce more delicious. I agree it's a lot of sauce but can be used for another fish dish during the week. Love, love, love this recipe!!!
While this looks like a ton of ingredients, it doesn't take that long. The remoulade sauce is really good, but makes way too much - so plan to have fish a couple of nights that week. We grilled the shrimp on a gas grill without the hickory chips, turned out great! Served with fresh grilled in the husk corn on the cob and skewered zucchini chunks and red onion chunks. Delicious!