Description
Give yourself a taste of New Orleans at home with this quick and easy recipe for shrimp remoulade!
Ingredients
- FOR THE REMOULADE SAUCE:
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Fresh Parsley
- 3 Tablespoons Extra Virgin Olive Oil
- 3 Tablespoons Plain Greek Yogurt (you Could Also Use Mayonnaise)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Hot Sauce (I Like Sriracha)
- 2 Tablespoons Stone-ground Dijon Mustard
- 3 Tablespoons Yellow Onion, Chopped
- 1 teaspoon Lemon Juice
- 1 pinch Salt And Pepper, to taste
- TO ASSEMBLE:
- 12 whole Cooked Jumbo Shrimp, Peeled And With Tails Removed
- 1 whole Large Tomato, Cut Into Thick Slices
- 2 cups Romaine Lettuce, Shredded
- 1 pinch Hot Sauce, For Garnish (optional)
Preparation
This is a copycat of the famous shrimp remoulade called Shrimp Arnaud at Arnaud’s Restaurant in the French Quarter.
For the remoulade sauce:
Combine all ingredients in a blender or food processor and pulse until you have a smooth sauce. Taste and re-season if necessary, or add more hot sauce if you like things spicy.
To assemble:
Toss shrimp with remoulade sauce until they are completely coated. Cover and chill for at least 1 hour, then pull out when ready to serve.
Place 1 tomato down on each serving plate. Top with a handful of romaine and 3 chilled, remoulade-coated shrimp. Sprinkle a bit of hot sauce around the plate (optional) for an extra kick. Serve immediately.
Note: The remoulade here has a nice kick to it, so if you don’t like spice I suggest halving the amount of paprika and hot sauce the recipe calls for, then tasting the sauce and adding more spice a bit at a time until you’re happy with the spice level.
