Name: Brennan's Classic Shrimp Remoulade
Yield: 2 cups
Ingredients: ¼ cup ketchup; ¼ cup prepared horseradish; ¼ cup creole mustard, such as Zatarain's; 2 tablespoons prepared yellow mustard; 2 tablespoons white vinegar; ½ lemon, juice of; ½ cup finely chopped green onion; ¼ cup finely chopped celery; ¼ cup finely chopped parsley; 1 clove garlic, minced; 1 tablespoon paprika; ⅛ teaspoon cayenne pepper; ¼ teaspoon salt; 1 dash Tabasco sauce; 1 fresh egg (or pasteurized equivalent); ¾ cup vegetable oil; 2 lbs boiled shrimp; 1 ½ very thinly sliced cucumbers; ½ cup very thinly sliced radish; 2 cups frisée or curly endive lettuce; ½ cup vinaigrette dressing

Ready in: 20 mins

Serves: 2 cups

Ingredients: 21

Savor the bold flavors of Brennan's Classic Shrimp Remoulade. This zesty sauce, a harmonious blend of ketchup, horseradish, Creole and yellow mustards, vinegar, and spices, is the perfect accompaniment to succulent boiled shrimp. Serve atop a bed of crisp cucumbers, radishes, and frisée tossed in a tangy vinaigrette for an elegant presentation.

Ingredients

¼	cup ketchup
¼	cup prepared horseradish
¼	cup creole mustard, such as Zatarain's
2	tablespoons prepared yellow mustard
2	tablespoons white vinegar
½	lemon, juice of
½	cup finely chopped green onion
¼	cup finely chopped celery
¼	cup finely chopped parsley
1	clove garlic, minced
1	tablespoon paprika
⅛	teaspoon cayenne pepper
¼	teaspoon salt
1	dash Tabasco sauce
1	fresh egg (or pasteurized equivalent)
¾	cup vegetable oil
2	lbs boiled shrimp
1 ½	very thinly sliced cucumbers
½	cup very thinly sliced radish
2	cups frisée or curly endive lettuce
½	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.

Nutrients

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