Saturday, March 16, 2013

Rick's Cajun Shrimp Remoulade Sauce

If you are looking for something easy and tasty to take to a Super Bowl or tailgate party, try my delicious Remoulade sauce with a platter of steamed shrimp. You can use it to dress already peeled shrimp, or just serve as a dipping sauce for peel-and-eat shrimp.  Either way it is delicious!  The Remoulade sauce can be refrigerated for up to 3 days.  Enjoy


½ cup Mayonnaise (I use Duke’s)
1/2 tsp cayenne pepper
1 tsp Dijon mustard
1 Tbs horseradish
2 small cloves garlic, minced fine
2 Tbs sweet pickle relish
2 Tbs ketchup
1 tsp Old Bay Seasoning
1 tsp Louisiana hot sauce
1 Tbs fresh lemon juice
2 Tbs minced fresh parsley leaves
1 Tbs green onion, minced
Salt and pepper to taste


Pulse all ingredients except salt and pepper in food processor until well combined but not smooth, about ten 1-second pulses. Season with salt and pepper to taste. Transfer the sauce to a serving bowl or toss with peeled shrimp.  Serve the dressed shrimp on toasted sub rolls to make “Po Boy” sandwiches.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.