Remoulade Sauce and Shrimp Salad
Remoulade sauce is a delicious accompaniment to shrimp cocktail or the shrimp salad shown in the photo. It’s also good with fish, or as a dip for fresh vegetables. When you taste it, you’ll be looking for places to use it!
This elegant and tasty sauce is easy to make, and requires no cooking except to boil a couple of eggs.
The salad shown is just some shredded lettuce, chopped celery, chopped onion, Remoulade sauce, and some seafood cocktail sauce, either bottled or home made.
So get the eggs boiled, and assemble the rest of the ingredients.
2 hard boiled and peeled eggs
1 1/2 cups mayonnaise
2 tablespoons fresh chopped parsley, or 1 tablespoon dried
1 tablespoon minced garlic
1 tablespoon prepared horseradish sauce
1 tablespoon white vinegar
2 teaspoons dry mustard
1/2 teaspoon cayenne pepper (or paprika if you don’t want the heat)
2 or 3 shakes of Tabasco
Salt and white pepper to taste
Chop up the hard boiled eggs, and mix in a bowl with the other ingredients. Use a food processor if you want to; I have one but don’t want to wash it. If you can, make this sauce an hour or two ahead of time so the flavors can blend.
To make the shrimp salad shown in the photo, heat a quart or so of water in a sauce pan, add a tablespoon or two of Old Bay Seasoning, and add the raw shrimp when the water boils. Use uncooked, peeled, tail-on shrimp, like I keep in the freezer for all kinds of uses. The size I use mostly is labeled 31-40 shrimp per pound.
Stir the shrimp gently as it turns pink. When they are all pink and firm, which only takes a couple of minutes, drain them in a colander and put them in the fridge. Add them to the salad plates when the other stuff is done.