Brennan's Classic Shrimp Remoulade

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.

Aug 13, 2024