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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (334g) Recipe makes 6 servings |
||
| Calories 541 | ||
| Calories from Fat 369 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 41.0g | 63% | |
| Saturated Fat 6.2g | 31% | |
| Monounsaturated Fat 11.6g | ||
| Polyunsaturated Fat 21.0g | ||
| Trans Fat 0.1g | ||
| Cholesterol 329mg | 109% | |
| Sodium 776mg | 32% | |
| Potassium 584mg | 16% | |
| Total Carbohydrate 10.0g | 3% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 5.3g | ||
| Protein 34.5g | 69% | |
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Brennan's Classic Shrimp Remoulade
By: PanNan
Mar 27, 2003
This recipe is from Brennan's of Houston in Your Kitchen cookbook. A great recipe!
SERVES 6 , 2 1/2 cups sauce
Ingredients
- 1/4 cup ketchup
- 1/4 cup prepared horseradish
- 1/4 cup creole mustard, such as zatarain
- 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 lbs boiled shrimp
- 1 1/2 cups very thinly sliced cucumbers
- 1/2 cup very thinly sliced radish
- 2 cups frisee or curly endive lettuce
- 1/2 cup vinaigrette dressing
Directions
1
Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.2
Cover and mix at high speed until well blended.3
Remove cover and gradually add oil in a slow steady stream.4
Sauce will thicken to a pourable, creamy consistency.5
Store in covered container in refrigerator up to 3 days.6
Serving suggestion: toss boiled shrimp in remoulade sauce.7
Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.
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Browse similar recipes by category
- Course > Appetizers
- Main Ingredient > Seafood > Shellfish > Shrimp
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Mardi Gras/Carnival
- Occasion > Brunch
Featured Reviews for This Recipe
From: IngridH
On Jun 11, 2009
A very nice sauce! I love that I was able to make this with staples that I already had on hand. I just made the sauce, not the shrimp, as I needed a remoulade for some fried oysters. This certainly fit the bill. Tangy, and bit of heat, but not overpowering. Very easy to make, I used my mini food processor and it came together in seconds. Made for ZWT5 by one of the Cooks with Dirty Faces.
From: Dreamgoddess
On Jun 2, 2009
This was fantastic! Wonderful blend of flavors and spiciness. Made for Dining Daredevils ZWT 5
From: Madame_Hellcat
On Feb 10, 2006
Excellent recipe! I love this remoulade sauce recipe because the flavors are very balanced. The right amount of heat and bite! Whew! What a great contrast to plain chilled shrimp. I use this recipe for get togethers and it's amazing how fast it's consumed. I live the horseradish; it has a nice bite. Overall, you can't beat this recipe.
From: BeachGirl
On Jun 6, 2003
Good! I followed the recipe and thought horseradish was a little overpowering probably 'cause I left out celery and parsley (didn't have any). Added 2 more Tbs. of catsup and that balanced the flavors nicely and sauce was delicious. I did add some hot sauce as we like spicy foods. A nice change from cocktail sauce for seafood!
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