Remoulade?

If it weren't your anniversary I'd be crashing that party. Enjoy!

Thanks!!! I don't think I ever heard of it but this is what I found on my search on allrecipes. * 1 cup mayonnaise
* 1/4 cup chili sauce
* 2 tablespoons Creole mustard
* 2 tablespoons extra-virgin olive oil
* 1 tablespoon Louisiana-style hot sauce, or to taste
* 2 tablespoons fresh lemon juice
* 1 teaspoon Worcestershire sauce
* 4 medium scallions, chopped
* 2 tablespoons chopped fresh parsley
* 2 tablespoons chopped green olives
* 2 tablespoons minced celery
* 1 clove garlic, minced
* 1/2 teaspoon chili powder
* 1 teaspoon salt, or to taste
* 1/2 teaspoon ground black pepper
* 1 teaspoon capers, chopped (optional)

I will have to improvise with the creole mustard. Maybe regular mustard with creole seasonings or do you think just a dijon??

Sounds good, but I think it can be a lot simpler than that. For instance, Rachel Ray's which I haven't tried but got high ratings:

Remoulade:
1 1/2 cups mayonnaise
1/2 cup Creole mustard, eyeball the amount
1 lemon, juiced
2 teaspoons cayenne pepper sauce, eyeball it
1 rib celery, finely chopped
2 scallions, thinly sliced

I always use a whole grain mustard when a recipe calls for Creole which I can never find. Dijon might actually work better with the rest of the meal. "Eyeball the amount" says it all. This is really something that's so easy to play with. Start with some mayo, add a bit of mustard and then envision what would taste good in it and go for it.

If you like a bit of heat, a chipotle mayo is also really good. Just take some mayo, a bit of lemon juice, some chopped up canned chipotle (in the Goya aisle) and a bit of the adobo sauce from the can. Add chipolte and sauce slowly, you won't need much. I love this, but am not sure how well it would go with the rest of the menu.

I was going to suggest a Remoulade sauce. Ever since I first tried it, I've used the recipe AnnT posted here. It's delicious.

REMOULADE SAUCE

1 cup Homemade Mayo, or
1 cup Hellmans mayo
1/4 cup Chile Sauce
1 garlic Clove minced
1 tablespoon horseradish
1 tablespoon dijon mustard (Coarse)
splash of Worchestershire sauce
2 tablespoons HP Sauce (or A 1 Sauce)
fresh squeezed lemon juice
fresh dill
salt and pepper

Mix all of the ingredients together.

Taste and adjust to suit personal taste. If you like Horseradish, add more,
or more mustard.

Source: AnnT Â Cooking Forum

Here are a few others that I've used for dipping cooked shrimp:

TOMATO-GINGER SAUCE

1 Tbs. oil
1 small onion, minced
1 small clove garlic, minced
1 tsp. grated peeled gingerroot
2 medium-size tomatoes, peeled and chopped
1 tsp. sugar
2 tsp. cider vinegar
1/4 tsp. salt
1/8 tsp. hot pepper sauce

In 2 quart saucepan over medium heat, cook onion, garlic and ginger in oil until tender, stirring occasionally. Add remaining ingredients. Bring to boiling; then reduce heat to low and simmer, uncovered, 20 minutes or until sauce thickens, stirring often. Serve warm or cold.

MUSTARD DILL SAUCE (caution: contains uncooked eggs)

1/4 cup good quality prepared mustard
1/4 cup vinegar
2 Tbs. sugar
2 egg yolks
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup vegetable oil
2 Tbs. chopped fresh dill or 2 tsp. dried dillweed

In a small bowl, beat mustard, vinegar, sugar, egg yolk, salt and pepper. Add oil, a little at a time, beating with electric mixer until slightly thickened. Stir in dill weed. Cover and refrigerate. Note: this sauce is good mixed with cooked shrimp and 1 inch pieces of crisply cooked asparagus.

TOMATO BASIL DIPPING SAUCE

1 1/2 cups catsup
1 cup loosely packed basil leaves, minced
1/4 cup soy sauce
1 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce

Mix all ingredients together. Note: good with chilled poached scallops.

I'd use a hot mango chutney....
Hot as in spicy not temperature.
Linda C

I think this is CindyMacs recipe. It's really good.

Remoulade (Cindy)

3/4 cup mayo
1/4 cup chopped celery
1/2 cup chopped onion
2 TBSP parsley
2-3 TBSP ketchup
3-4 TBSP Creole or coarse grained mustard
2 TBSP horseradish
2-3 TBSP tablespoons peanut oil ( I omitted)
1-2 tsp Worcestershire
2-3 TBSP fresh squeezed lemon juice
1/4 tsp cayenne
1/4 tsp ground pepper
1 tsp coarse salt

Combine all ingredients in food processor. Taste and adjust.

Sweet chili sauce is good with shrimp.

You could offer several different sauces for the guests to choose from.

I see they all have horseradish. Ugh, just ran out to pick another load of groceries before I saw this. I guess I will stick with the creole one I saw and put half cocktail sauce and half remoulade (just to get that bite from the horseradish I know I would miss otherwise). I know my husband will his nose up to it anyways but I want to try it. The option is there but doesn't have to be taken. thanks. I will try out the other recipes another time as I bought Costco size bag of pre-cooked jumbo shrimp.

Thai sweet chili sauce is also really nice if you like the hot/sweet thing.

Shelley S.

You can always use Tartar sauce instead, although I generally use a Louis salad dressing, which is similar to Remoulade, and also does have horseradish, although I sometimes use lime juice instead of lemon. Teriyaki sauce of Oyster sauce is also good, but I sometimes make a sauce with soy sauce, lime juice, ginger, garlic, Serrano chili, potato starch, and cilantro. I combine all the ingredients except the cilantro in the blender and process until smooth. Then I heat it (in a saucepan or MW) just until warm, to thicken the sauce, and then let it cool. I add the cilantro after it has chilled, and sometimes I add minced green onion or chives. You can omit any ingredients you don't like. Alternatively, you can use a Vietnamese style dipping sauce that is normally used for spring rolls.

Lars

This you gotta try:

WHITE SAUCE FOR BOILED SHRIMP

Here in the Coastal South, we have shrimp boils. I always serve this white sauce, along with red sauce. Once the leery try it, they prefer it to the red.

1 cup mayonnaise
1 clove garlic, minced
1 tsp. dry dried tarragon
1 hard cooked egg, finely chopped
1 tsp. capers, drained and chopped
1 Tblsp. parsley, chopped
1/2 tsp. anchovy paste

Mix all together. Chill overnight, for flavors to meld.

This is excellent mixed with coarsely chopped shrimp to make bowls of shrimp salad.