Shrimp Remoulade

Last year, I started eating more and more shrimp remoulade salads.  They became a staple during the Lenten season.  After spending lots of money buying them multiple times a week, I decided to try my hand at making my own.

Ingredients:

For the Salad

16 - 20 count shrimp

Crab boil (I use Louisiana brand)

Spring salad mix

Grape tomatoes

For the Remoulade Sauce

1/2 cup mayonnaise

1/2 cup creole mustard (I use the Zatarain's brand)

1 tsp ketchup

1/2 cup distilled white vinegar

1/2 tsp cayenne pepper

1 tsp black pepper

1 tsp paprika

1/4 cup grated white onions

3 tbsp finely chopped fresh parsley

1/2 tsp minced garlic

1/2 tsp Worcestershire sauce

1 squeeze of juice from half a small lemon

I boiled the shrimp in the crab boil until done.  After the shrimp boiled, I let them sit in the water for 5 minutes. This allows the seasoning to soak into the shrimp.

To prepare the remoulade sauce, I started by mixing the mayonnaise and creole mustard.  

Then, I added in the ketchup, distilled white vinegar, cayenne pepper, black pepper, paprika, parsley, garlic, Worcestershire sauce and onions.  This is how the onions look grated into the sauce.

Then, I squeezed the lemon juice into the sauce.

I created a bed of the spring mix on each plate, and added a small handful of grape tomatoes to it.   

I layered the shrimp atop generously. 

And, finished off the salad with the remoulade sauce. 

This remoulade sauce also works well for crab cakes.  It can even be used as a dipping sauce for meat pies too.