Traditionally shrimp cocktail is served with cocktail sauce. This version, though, is served with a zesty remoulade sauce. It is full of spice but not spicy. The horseradish is not overwhelming, so if you don't like horseradish we think you'll still like this. You can really dip anything in this sauce... chicken, steak, crawfish, etc. Most people think of cocktail sauce when serving a shrimp platter. Remoulade sauce is a New Orleans havestyle sauce and is definitely a notch above anything else. It is a versatile sauce that could be served with crab cakes or other seafood dishes. This recipe is for an elegant shrimp platter. I served this at my anniversary party recently, and everyone wanted the recipe. Share this one with your friends. Move over Cocktail Sauce.
Ingredients :
- 2/3 cup(s) mayonnaise
- 1 tablespoon(s) Dijon mustard
- 1 tablespoon(s) whole grain Dijon mustard
- 2 tablespoon(s) ketchup
- 2 teaspoon(s) horseradish, grated from jar
- 1/2 teaspoon(s) tabasco sauce
- 1 tablespoon(s) white wine vinegar
- 2-3 pinch(es) cayenne pepper
- 1/4 teaspoon(s) black pepper
- 1 teaspoon(s) smoked paprika
- 1/4 teaspoon(s) onion powder
- 1 teaspoon(s) sugar
- 1 teaspoon(s) Worcestershire sauce
- 1 clove(s) garlic, crushed
- - zest of 1/2 lemon
- 2 tablespoon(s) Italian parsley, chopped
- 1 1/2 pound(s) cooked plain shrimp, with tail on, large to jumbo size
- - lemon slices, seeds removed, for garnish
Intructions :
- Except for the shrimp and lemon slices, place all the ingredients in a medium bowl. Stir to mix well
- Chill for at least 2 hours and serve with chilled shrimp. Garnish with lemon slices.
Rated 5/5 based on 100 Reviews
Keyword : shrimp-remoulade-platter-Cajun/Creole