The first time I had a Shrimp Remoulade Salad was at Mandina’s in New Orleans. I was young, in college at the Franciscan University of Steubenville, and we were home on a break… And a bunch of friends from all over the country decided to spend the break with us in New Orleans. I guess they wanted to see what all of the hoopla was about. 😉
Now, this was the first time I had tried a Shrimp Remoulade Salad. Why did I want to try it that night? I don’t know. All I can say is that I am grateful to God that my palate had finally started to develop. As a kid I hated salad, but I started to like it some time between high school and college. But I had never had a shrimp remoulade before, and I love shrimp! This item just stood out to me on the menu that night.
If I remember correctly, it was served as an appetizer. The shrimp were small, and there were lots of them. The shrimp remoulade was served on bed of iceberg lettuce.
And I loved it. YUM!
I have had shrimp remoulade many times since then. As a matter of fact, I have even had a shrimp remoulade poor-boy. Talk about good!
Remoulade comes to Louisiana from French cuisine, but you will often not find mayonnaise listed among the ingredients of a Louisiana remoulade. Down here we like it with more of a bite. If you need to tone down this dressing, add a tablespoon or two of mayonnaise. That should do the trick.
- 1/2 cup Creole mustard
- 1 cup extra-virgin olive oil
- 1/2 cup distilled white vinegar
- 1 teaspoon Tabasco brand pepper sauce, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1 teaspoon salt, or to taste
- 1/4 cup grated sweet yellow onions
- 1/2 cup chopped green onions
- 4 tablespoons minced fresh parsley
- 16 to 20 large or jumbo boiled shrimp
- Romaine, Iceberg, or lettuce of choice
For the Remoulade Sauce
- Combine all ingredients in a glass mixing bowl, and whisk to blend together.
- Cover and refrigerate for at least one hour before serving.
*Sauce will keep in fridge for up to three days.
For the Shrimp Remoulade Salad
- Wash and drain lettuce. Plate it when dry. You can cover the plates with plastic wrap and stick them in the fridge to keep the lettuce cold.
- In a large mixing bowl, add the shrimp and enough of the remoulade to liberally coat the shrimp. Mix together well.
- Remove the plates of lettuce from the fridge, remove the plastic wrap from the plates, and top each of the plates with 4 to 5 of the large shrimp coated in remoulade sauce. Add additional sauce if desired.
- Serve and enjoy.