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Shrimp Remoulade

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Level: Easy

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Description

Give yourself a taste of New Orleans at home with this quick and easy recipe for shrimp remoulade!

Ingredients

  • FOR THE REMOULADE SAUCE:
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Fresh Parsley
  • 3 Tablespoons Extra Virgin Olive Oil
  • 3 Tablespoons Plain Greek Yogurt (you Could Also Use Mayonnaise)
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Hot Sauce (I Like Sriracha)
  • 2 Tablespoons Stone-ground Dijon Mustard
  • 3 Tablespoons Yellow Onion, Chopped
  • 1 teaspoon Lemon Juice
  • 1 pinch Salt And Pepper, to taste
  • TO ASSEMBLE:
  • 12 whole Cooked Jumbo Shrimp, Peeled And With Tails Removed
  • 1 whole Large Tomato, Cut Into Thick Slices
  • 2 cups Romaine Lettuce, Shredded
  • 1 pinch Hot Sauce, For Garnish (optional)

Preparation

This is a copycat of the famous shrimp remoulade called Shrimp Arnaud at Arnaud’s Restaurant in the French Quarter.

For the remoulade sauce:
Combine all ingredients in a blender or food processor and pulse until you have a smooth sauce. Taste and re-season if necessary, or add more hot sauce if you like things spicy.

To assemble:
Toss shrimp with remoulade sauce until they are completely coated. Cover and chill for at least 1 hour, then pull out when ready to serve.

Place 1 tomato down on each serving plate. Top with a handful of romaine and 3 chilled, remoulade-coated shrimp. Sprinkle a bit of hot sauce around the plate (optional) for an extra kick. Serve immediately.

Note: The remoulade here has a nice kick to it, so if you don’t like spice I suggest halving the amount of paprika and hot sauce the recipe calls for, then tasting the sauce and adding more spice a bit at a time until you’re happy with the spice level.

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