Ingredients
- 1 1/2 c. heavy-duty mayonnaise
- 1/2 c. Creole mustard
- 1 Tbsp. Worcestershire sauce
- 1 tsp warm pepper sauce (Chef Folse likes Louisiana Gold, but Tabasco will do)
- 1/2 c. finely diced green onions
- 1/4 c. finely diced celery
- 2 Tbsp. chopped garlic
- 1/4 c. finely minced parsley
- 1/2 Tbsp. lemon juice salt and cracked black pepper to taste
- 3 doz 21-25 count boiled shrimp, peeled and deveined
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Chef John Folse's Shrimp Remoulade
Servings: 6
Directions
- In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hrs will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste. Place six shrimp on a leaf of romaine or possibly other colored lettuce and spoon a generous serving of remoulade sauce on top of the shrimp. Don't sauce shrimp prior to service, as they will lose their hard texture.
- Serves 6.
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