Brennan's Classic Shrimp Remoulade

Image for recipe: Brennan's Classic Shrimp Remoulade
Brunch
Ready in: 20 mins
Serves: 2 cups
Ingredients: 21

Brennan's put shrimp rémoulade on New Orleans brunch menus, and the sauce is the whole show: creole and yellow mustards, horseradish, ketchup and white vinegar whipped with minced celery, green onion, parsley and garlic into something creamy, sharp and faintly fiery. Twenty minutes makes two cups — enough to dress a platter of chilled boiled shrimp with plenty left for po'boys.

Ingredients

1⁄4
cup ketchup
1⁄4
cup prepared horseradish
1⁄4
cup creole mustard, such as Zatarain's
2
tablespoons prepared yellow mustard
2
tablespoons white vinegar
1⁄2
 lemon, juice of
1⁄2
cup finely chopped green onion
1⁄4
cup finely chopped celery
1⁄4
cup finely chopped parsley
1
clove garlic, minced
1
tablespoon paprika
1⁄8
teaspoon cayenne pepper
1⁄4
teaspoon salt
1
dash Tabasco sauce
1
 fresh egg (or pasteurized equivalent)
3⁄4
cup vegetable oil
2
pounds boiled shrimp
1 1⁄2
 very thinly sliced cucumbers
1⁄2
cup very thinly sliced radish
2
cups frisée or curly endive lettuce
1⁄2
cup vinaigrette dressing

Instructions

1. Prepare the sauce by combining ketchup, horseradish, Creole mustard, yellow mustard, vinegar, lemon juice, green onion, celery, parsley, garlic, paprika, cayenne pepper, salt, Tabasco sauce, and egg in a blender or food processor.
2. Blend at high speed until well combined.
3. With the blender running, slowly drizzle in the vegetable oil until the sauce thickens to a creamy consistency.
4. Transfer the remoulade sauce to a covered container and refrigerate for up to 3 days.
5. For serving, coat boiled shrimp in the remoulade sauce.
6. Serve the shrimp on a bed of thinly sliced cucumbers, radishes, and frisée or curly endive lettuce, dressed with a vinaigrette.

Nutrition facts

The following values are based on a single serving of this recipe.

Calories 541.9 kcal
Protein 34.5 g
Fat 41 g
Carbohydrates 10 g
Fiber 2.9 g
Sugar 5.3 g

Published on Aug 13, 2024 by Luminița