Printable Recipe: Shrimp Remoulade Recipe

Shrimp Remoulade Recipe

Shrimp cocktail is one of the most popular make ahead appetizers, like, ever. But we've all had it 100 times and it can get boring. (Though, who am I kidding? It's always delicious!)

If you're looking for an alternate to shrimp cocktail, or just want some like Thanksgiving or Christmas appetizers that won't get in the way of a big meal, this shrimp remoulade is perfect. It's light, it's tangy, and it's very flavorful. Serve with toast points or a baguette for dipping into the yummy sauce, or in little cups on a bed of shredded lettuce. This even makes a great first dish when served over a salad.

Serves about 10. The fresher the shrimp, the tastier this dish will be. You can use pre-cooked, peeled shrimp if you like, but it won't be quite as good as fresh- cooked.

Ingredients:
3 lbs. fresh shrimp
2 1/4 C. olive oil
1 1/2 C. red wine vinegar
1/3 C. chili sauce
3/4 C. grainy Creole mustard
1 1/2 C. finely chopped celery
1 1/2 C. chopped green onions (both green and white parts)
3 bay leaves
salt, to taste
freshly ground black pepper, to taste
chili powder, for garnish
paprika, for garnish

Instructions: 1. Steam or boil peeled, deveined shrimp just until cooked though. Don't overcook! Chill until needed.

2. In a bowl, whisk together the olive oil, vinegar, chili sauce, and mustard.

3. Add celery and green onions. Stir in salt, pepper, and bay leaves.

4. Stir in cooked, peeled shrimp. Sprinkle with paprika and chili powder. Cover and refrigerate overnight.

5. Remove bay leaves and let remoulade come to almost room temperature before serving.