There are many versions of Remoulade sauce and this is a really good one. The sauce is definitely best made a day in advance and refrigerated. It’s a snap to make, yet it’s always impressive. If you have any left over, you can make Shrimp Po-boys the next day with fresh French baguettes. You could also serve the Remoulade sauce over a slice of fried green tomato – yum!
¾ cup chopped celery
¾ cup chopped green onions
½ cup chopped parsley
1 cup chopped yellow onion
½ cup ketchup
½ cup tomato puree
½ c up Creole mustard
2 tablespoons horseradish
¼ cup red wine vinegar
2 tablespoons paprika
1 teaspoon Worcestershire sauce
½ cup oil
4 dozen (15 count) shrimp, boiled, peeled, and chilled
Lettuce washed and chilled – I like to chop my lettuce.
Mince the celery, green onions, parsley, and onions in a food processor – don’t puree – you want the mixture to be slightly coarse. I put the mixture in a large bowl and add the ketchup, tomato puree, Creole mustard, horseradish, red wine vinegar, paprika, and Worcestershire, stir well. Then add the oil in a slow drizzle and use a whisk to emulsify. Stop when the dressing is smooth. Chill for 6 to 8 hours or overnight. Correct the seasoning with additional horseradish, if desired after the ingredients have had the opportunity to blend. (You probably noticed that I don’t put garlic in my remoulade sauce. Garlic intensifies over time and you really need to make this sauce the night before and hopefully you will have some left over for po-boys.)
In a large mixing bowl, add some of the sauce to the shrimp and toss gently to coat.