LeRuth’s Red Shrimp Rémoulade
Red Rémoulade sauce. Uniquely Crescent City. Every restaurant has their own take on the sauce. Antoine's uses ketchup spiced with horseradish. The Gumbo Shop tosses in pimentos. Paul Prudhomme adds Worcestershire sauce. But they all get a fiery punch from Creole mustard, horseradish, and cayenne pepper.
The sauce, combined with shrimp, create a truly memorable appetizer.
Ingredients
- 3/4 cup Creole mustard
- 2 tbsp paprika
- 1 tsp white granulated sugar
- 1 tbsp Kosher salt
- 1 cup canola oil or suitable oil for deep-frying
- 2 lb shrimp medium, peeled and deveined, tails removed, boiled
- 2 tbsp parsley minced, plus more for garnish
- 2 stalks celery minced
- 1/2 yellow onion small, minced
- 1 tsp hot sauce like tabasco to taste
- 1/2 head red leaf lettuce
Instructions
- Whisk mustard, paprika, sugar, and salt in a bowl. Slowly drizzle in oil until sauce is emulsified; stir in shrimp, parsley, celery, onion, and Tabasco. Serve immediately or chill overnight if you like. Divide lettuce between plates; top with shrimp and garnish with parsley.
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