Shrimp Remoulade

Updated: May 22

Inspired by The Flavor of the South cookbook


This is a light and refreshing salad that’s perfect for lunch or a light dinner. I love smoked paprika, but I do recognize that it can overpower a dish. The original recipe calls for 1 tablespoon sweet paprika, but I opted to do half and it was still delicious. The sweetness of the shrimp mixed with the tangy flavors of the vinegar and mustard — and of course, with the hint of smokiness — will satisfty your taste buds. It’s a bold salad for all seasons. I added shrimp to a salad mixture using curly leaf lettuce, radicchio and endive.

Ingredients:

  • 1/2 tablespoon smoked paprika

  • 1/2 tablespoon sweet paprika

  • 1/2 teaspoon ground pepper

  • 1/3 cup olive oil

  • 2 tablespoons Dijon mustard

  • 2 tablespoons apple cider vinegar

  • 1/2 teaspoon prepared horseradish

  • 1/2 cup parsley

  • 1/2 cup celery, roughly chopped

  • 2 lb. shrimp, shelled and deveined

Yields: serving for 6

Prep Time: 10 minutes

Cook Time: 3-5 minutes


Method:

  1. Combine paprika, pepper, oil, mustard, vinegar and horseradish in a blender, and give it a quick wiz.

  2. Add the parsley and the celery. Blend until the ingredients are well combined and the celery is finely chopped.

  3. Cook the shrimp either in a sauté pan or boil in water for 3-5 minutes until the shrimp turns pink.

  4. Drain and add them to a bowl.

  5. Add the sauce and mix to incorporate.

  6. Cover with plastic wrap. Place in the refrigerator for 1 hour or overnight.

  7. Serve as a salad with greens or use lettuce leaves or radicchio leaves to make wraps.



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