Recipe Detail

Shrimp Remoulade

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  • Brief Description

    Creole seasoned mayonnaise sauce, refrigerated overnight, and served atop boiled shrimp on a leaf of colored lettuce.

  • Main Ingredient


  • Category:  Appetizers

  • Cuisine:  Cajun

  • Prep Time:  630 min(s)

  • Cook Time:  10 min(s)

  • Recipe Type:  Public

  • Source:

  • Tags:

  • Notes:

  • Posted By:  swilliamson

  • Posted On:  Mar 10, 2016

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Number of Servings:


  1. 1 gallons - water
  2. 1 packages - crab boil
  3. 3 tablespoons - salt
  4. 36 - large raw shrimp deveined
  5. 1 1/2 cups - heavy-duty mayonnaise
  6. 1/2 cups - Creole mustard
  7. 1 tablespoons - Worcestershire sauce
  8. 1 teaspoons - hot pepper sauce (Chef Folse likes Louisiana Gold, but Tabasco will do)
  9. 1/2 cups - finely diced green onions
  10. 1/4 cups - finely diced celery
  11. 2 tablespoons - minced garlic
  12. 1/4 cups - finely chopped parsley
  13. 1/2 tablespoons - lemon juice
  14. - salt and cracked black pepper to taste
  15. 3 dozen - 21-25 count boiled shrimp peeled and deveined



In a large pot, bring the water, crab boil and salt to a full boil. Add shrimp. When the water returns to a boil, turn off the heat and let the shrimp sit for 5 minutes to absorb the seasonings. Drain the shrimp, cool, and then peel them.


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 4 hours 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 other colored lettuce and spoon a generous portion of remoulade sauce on top of the shrimp.

Do not sauce shrimp prior to service, as they will lose their firm texture.


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