Tuesday, May 4, 2010

Creole Shrimp Remoulade - SHRIMP WEEK Day 3

A funny thing happened on the way to the Caribbean... I just realized it has been awhile since I have made a Cajun/Creole recipe.  What makes that interesting is that Cajun/Creole cooking is heavily influenced by island cooking.  Shrimp week is a great opportunity to revisit my adopted roots!

More than a shrimp recipe, this is a sauce recipe.  I chose to use cold cooked shrimp for the recipe, so all I did to the shrimp was open the bag of frozen shrimp and thawed.  I did soak in a brine of 1/4 cup salt, 1/4 cup sugar and 2 cups of water for about 20 minutes.

OK, some homework first... Remoulade is a French sauce.  The French version surrenders all the extra tastes and flavors that goes into the Creole sauce (I had to think for a few minutes to get the obvious "French and surrender" words in the same sentence).  The French sauce is a white sauce, closer to English tarter sauce.  Originally it was used as a condiment for a meat course.  It is primarily mayonnaise based.

But the Creole's experimented and came up with a spicier, tastier sauce.  It is most often served with shrimp.  Most often as the sauce to pair with a shrimp cocktail.

Like this...

But it also makes one heck of a sandwich...

Here's my recipe I use to make my own Remoulade sauce...

3 TBS spicy whole grain Mustard
3 TBS BBQ Sauce (can use ketchup)
1/2 cup Olive Oil
1/2 cup chopped Green Onions
1/2 cup chopped Yellow Onion
1/2 cup chopped Celery
Juice of 2 Lemons
Zest from 1 Lemon
2 TBS Parsley
2 TBS prepared Horseradish
1/2 tsp Cayenne Pepper

I used a blender, you can use a food processor... Just add everything and process until mostly smooth... about 30 seconds.  You want small chunks of the vegetables in the goo, so do not over process.

You can mix it together with the small salad size shrimp and make a fancy faux remoulade shrimp Po' Boy.  Or serve as a dipping sauce for larger size shrimp.

Take a close look at the bread... See the onions coming out of the bread... THEY WERE BAKED IN.  Coming soon, a post on making Caramelized Onion Ciabatta Bread.  Great for sandwiches!

Laissez les bons temps rouler


  1. Now you're making me hungry for some Shrimp Remoulade! And I just bought 20 lbs. of fresh shrimp, too! Stocking up, while I still can! Great recipe, cher, and I can't wait to see that Caramelized Onion Ciabatta Bread post!

  2. Keep those recipes coming. This one sounds delicious. Have a great day. Blessings...Mary

  3. You had me at spicy!! Love the idea of this!

  4. Now I want that sandwich for dinner tonight. Guess I'll have to try it another time, I pulled chicken out of the freezer. Darn! I love to experiment with making different types of remoulade sauces too. The ones they sell in bottles never seem to do it for me.

  5. Even I, the non-shrimp lover, would love a bite of this sandwich. That remoulade looks some kind of awesome.

  6. I can have shrimp! And I can have that yummy looking sauce in a few weeks!
    Its on my list Dave.

  7. Oh my who can resist that amount of shrimps and that sauce...yum!

  8. Both the remoulade and the hoisin shrimp recipes look awesome! Must give them both a try. Thanks for sharing!

  9. The color of this recipe caught my eye and made me say YUM YUM YUM and then the ingredients made me say oh no. I'm deathly allergic to mustard - any suggestions for a substitution?