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Brennan's Shrimp Remoulade

5 from 1 vote
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Course Appetizers, Breakfast and Brunch, Brunch, Reception, Salads and Dressings
Servings 8
Calories 3128.72 kcal

Ingredients
  

  • 1/2 cup celery minced
  • 1/3 cup scallion tops minced
  • 1/3 cup parsley minced
  • 1/4 cup dill pickles minced
  • 2 tbsp garlic minced
  • 1/2 cup creole mustard
  • 2 teaspoon prepared horseradish or to taste
  • 1/2 cup vegetable oil
  • 1/4 cup red wine vinegar
  • 1 tbsp worcestershire sauce
  • 1 pinch salt
  • 1 pinch white pepper
  • 8 whole Lettuce leaves
  • 2 cups shredded iceberg lettuce
  • 1 lb medium shrimp boiled and chilled

Instructions 

  • Combine all the ingredients, through the white pepper, in a large mixing bowl. Stir until well blended, and then chill this remoulade sauce in the refrigerator for 2 hours.
  • To serve, place a lettuce leaf on each of 8 plates, and top with about 1/4 cup shredded lettuce. Arrange 6 boiled shrimp on each plate on top of the lettuce. Drizzle with 2 tablespoons remoulade sauce.
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