Shrimp Remoulade over Cole Slaw
| Shrimp Remoulade over Cole Slaw | Print |
Recipe By: Alice Morrow
Ingredients
- 4 lbs. medium shrimp
- 2-3 T. Liquid crab boil
- ¼ to ½ c. Salt
- ½ c. Lemon juice
- ¼ c. Lea and Perrins
- 2-3 T. red pepper
- 1 T. garlic powder
Instructions
- To boiling water, add the above ingredients except shrimp. When water comes to boil, add shrimp and cook for 5 minutes. Taste for seasoning. If shrimp are done, cut off heat and cover and let sit for 2-3 minutes. Drain and cool. The shrimp should be spicy and well seasoned. Prepare the shrimp at least 1 day before serving.
| Shrimp Remoulade over Cole Slaw | Print |
Recipe type: Cole Slaw
Recipe By: Alice Morrow
Ingredients
- 1 c. Mcilhenny Hot Mayonnaise or Hot Spicy Mayo
- ½ c. creole mustard
- ½ c. Dijon mustard
- 1 jar capers, drained
- 2-3 T. Tabasco
- 3-4 chopped celery stalks
- 1 bunch green onions
- 1 bag cole slaw
- Paprika
Instructions
- Mix the above ingredients.
- Place shrimp in bowl and add the mayo mixture to the shrimp and blend well. Do not add all at once. You want to add enough to cover the shrimp but not drown it in sauce. If you have leftover sauce, save to serve with other seafood.
- The sauce can be made 2-3 days ahead of time.
- The day before serving, place the shrimp on the cole slaw, cover and refrigerate until the next day. Right before serving, sprinkle the paprika for some color.
Notes
*****When I prepared this dish one time, I forgot to buy some fancy lettuce to lay the shrimp on top of. All I had was a bag of cole slaw. So I put it on this and it became a hit. Something about the remoulade sauce and the cole slaw just work. I sometimes mix Angel Hair Slaw and Regular Slaw. Do what you like! You and your guests will love this dish. *****You can substitute crawfish or crabmeat or mix all three for this dish. When I have leftovers, I like to stuff creole tomatoes or avocado halves. Makes the most delicious salad.
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