Recipe: Shrimp Remoulade

Photo by Elizabeth Gelineau

A classic cold, delicious starter and a guaranteed crowd-pleaser, this dish is a favorite menu special at Regina’s Kitchen.

2 pounds medium-sized shrimp, boiled and peeled
1 1/2 cups mayonnaise 
3 tablespoons Creole mustard 
3 tablespoons hot sauce (Mary Ann and Regina prefer Crystal.) 
4 tablespoons capers, drained
1/2 purple onion, minced 
large handful flat leaf parsley, chopped 
3 ribs celery, finely chopped 
fresh cracked black pepper, to taste
Creole seasoning, to taste (Mary Ann and Regina use Tony Chachere’s.) 

1. Toss all ingredients together until well combined. Refrigerate for about 3 hours before serving. Serves 6

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