Growing up in the South, shrimp remoulade was a staple at family gatherings and summer barbecues. The combination of tender shrimp and a zesty, creamy sauce always brought a burst of flavor that made every bite memorable. This recipe is special to me not just because of its deliciousness, but also because it evokes fond memories of laughter, good food, and the warmth of family. Today, I want to share this delightful dish with you, so you can create your own cherished moments around the table.
Why This Recipe Works
There are several reasons why this shrimp remoulade recipe stands out from the rest:
1. Perfect Balance of Flavors: The tangy remoulade sauce, made with a blend of mayonnaise, mustard, and spices, complements the sweetness of the shrimp beautifully. This balance makes it a crowd-pleaser.
2. Quick and Easy Preparation: With minimal cooking involved, this recipe is perfect for busy weeknights or last-minute gatherings. The shrimp can be cooked in just a few minutes, and the sauce comes together in no time.
3. Versatile Serving Options: Shrimp remoulade can be served as an appetizer, a salad topping, or even as a sandwich filling. This versatility makes it a great addition to any meal.
4. Fresh Ingredients: Using fresh shrimp and high-quality ingredients ensures that every bite is bursting with flavor. This recipe encourages you to use what’s in season, making it a sustainable choice.
Ingredients You’ll Need
This recipe serves 4 as an appetizer and takes about 15 minutes to prepare, with an additional 10 minutes for cooking.
- 1 pound large shrimp, peeled and deveined
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce (adjust to taste)
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
- Prepare the Shrimp: In a large pot, bring salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook them!
- Cool the Shrimp: Once cooked, drain the shrimp and transfer them to an ice bath to stop the cooking process. This will help keep them tender and juicy.
- Make the Remoulade Sauce: In a mixing bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, hot sauce, paprika, salt, and pepper. Whisk until smooth and well combined.
- Toss the Shrimp: Once the shrimp are cooled, drain them from the ice bath and pat them dry. Add the shrimp to the remoulade sauce and gently toss until they are evenly coated.
- Chill and Serve: For the best flavor, let the shrimp remoulade chill in the refrigerator for at least 30 minutes before serving. Garnish with fresh parsley before serving.
My Pro Tips for Success
- Use Fresh Shrimp: Whenever possible, opt for fresh shrimp instead of frozen for the best flavor and texture.
- Adjust the Heat: If you prefer a spicier kick, add more hot sauce or even a pinch of cayenne pepper to the remoulade sauce.
- Make Ahead: This dish can be made a day in advance. The flavors will meld beautifully overnight, making it even more delicious.
- Experiment with Herbs: Try adding fresh dill or chives to the remoulade for an extra layer of flavor.
What I Serve With This Recipe
- Crusty French bread or crackers for dipping
- Fresh garden salad for a light meal
- Coleslaw for a classic Southern pairing
- Cold white wine or a refreshing iced tea
FAQs (From My Kitchen to Yours)
Can I use frozen shrimp? Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before cooking.
How long can I store leftovers? Leftover shrimp remoulade can be stored in an airtight container in the refrigerator for up to 2 days.
Can I make this recipe without mayonnaise? Absolutely! You can substitute Greek yogurt for a lighter version or use a vegan mayonnaise for a plant-based option.
What type of shrimp is best for this recipe? Large shrimp are ideal, but you can use medium or even smaller shrimp if that’s what you have on hand.
Why This Recipe Deserves a Spot on Your Table
This shrimp remoulade recipe is not just a dish; it’s a celebration of Southern flavors and traditions. Its tangy, creamy sauce paired with succulent shrimp makes it a standout appetizer that will impress your guests and delight your taste buds. I love this recipe because it’s easy to prepare, versatile, and always brings back cherished memories of family gatherings. I encourage you to try it and create your own delicious moments.
Your Turn
Now that you have the recipe, I invite you to try making shrimp remoulade at home. Whether it’s for a special occasion or just a casual dinner, I’d love to hear about your experience! Share your thoughts, variations, or any personal stories that come to mind while enjoying this delightful dish. Happy cooking!
Shrimp Remoulade Recipe: A Tangy and Flavorful Southern Appetizer
Ingredients
- 1 pound shrimp, peeled and deveined
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons lemon juice
- 1 teaspoon hot sauce
- 1 teaspoon paprika
- Salt to taste
- Pepper to taste
- Crusty French bread or crackers for dipping
- Fresh garden salad for a light meal
- Coleslaw for a classic Southern pairing
- Cold white wine or a refreshing iced tea
Instructions
- Prepare the Shrimp: In a large pot, bring salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook them!
- Cool the Shrimp: Once cooked, drain the shrimp and transfer them to an ice bath to stop the cooking process. This will help keep them tender and juicy.
- Make the Remoulade Sauce: In a mixing bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, hot sauce, paprika, salt, and pepper. Whisk until smooth and well combined.
- Toss the Shrimp: Once the shrimp are cooled, drain them from the ice bath and pat them dry. Add the shrimp to the remoulade sauce and gently toss until they are evenly coated.
- Chill and Serve: For the best flavor, let the shrimp remoulade chill in the refrigerator for at least 30 minutes before serving. Garnish with fresh parsley before serving.
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