Shrimp Remoulade

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3 tablespoon Fischer & Wieser’s Champagne Honey Mustard
3 tablespoons prepared horseradish
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon diced green onion
1 tablespoon dehydrated onion
1 tablespoon paprika
1 tablespoon ketchup
2 tablespoons dried parsley
1 teaspoon Creole seasoning
1 teaspoon garlic powder
1 teaspoon lemon pepper
1 teaspoon crushed red pepper
Ground red pepper to taste

2 pounds shrimp, boiled, cooled and peeled
Romaine lettuce leaves
Sliced Roma tomato
Sliced black olives

In a bowl, combine all the Remoulade ingredients and add the shrimp. Let marinate in the refrigerator for at least 1 hour – overnight is even better. When ready to serve, cover 8 salad plates with lettuce leaves and then with slices of tomato. Spoon the chilled shrimp and sauce and top of the tomatoes. Garnish with sliced black olives. Serves 8.

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