Author Notes: I love remoulade sauce with shrimp, crab cakes, oysters and even fish. Thought this time I’d turn shrimp remoulade into a salad. —inpatskitchen
Makes: 4 healthy servings
Ingredients
Remoulade
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1
cup homemade mayo or a good quality commercial one
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1
stalk celery, finely diced
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2
green onions, finely sliced
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1
heaping tablespoon Creole mustard (if you don’t have Creole, Dijon will work)
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1
tablespoon Worcestershire sauce
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1
tablespoon ketchup
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1
tablespoon fresh lemon juice
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3 good shakes (or more if you want it a little spicy) hot sauce (I used Cholula)
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1/4
teaspoon salt
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1/4
teaspoon black pepper
For the slaw
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1
pound medium peeled and deveined shrimp, thawed if frozen ( I used 36-40s)
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1/2
lemon
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5
cups shredded common cabbage
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1/2
cup chopped parsley
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The remoulade
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Salt and pepper for seasoning
Directions
Remoulade
- Combine all ingredients and refrigerate for at least 2 hours.
For the slaw
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Bring about 3 quarts of water along with the 1/2 lemon to a rolling boil. Add the shrimp, put a lid on the pot, turn the heat off and let the shrimp sit for about 2 minutes.
Drain the shrimp in a colander, and rinse the shrimp quickly in cold, cold water to cool. - Once the shrimp has cooled combine it with the shredded cabbage, remoulade sauce and chopped parsley. Season to taste with salt and pepper and chill before serving.