Shrimp Rémoulade

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter

Serves 6 as an appetizer or light lunch

1 lb. medium shrimp, peeled & deveined, tails off

2 scallions, chopped

½ red bell pepper, diced

½ C Monahan’s Remoulade Sauce

Bring water to a boil, add shrimp and cook until they are barely opaque (about 3 min.), drain, ice to chill down, pat dry

In a med. size serving bowl, combine the scallions and bell pepper with the remoulade sauce. Fold in the shrimp and serve.

At Monahan’s we serve this for lunch on a bed of lettuce or as a sandwich

Bernie’s Remoulade Sauce

Yield ¾ cup

  • 1/3 cup ketchup
  • 1 1/2 t lemon juice
  • 1/4 t paprika
  • 1/4 t Jamaican Pickapeppa sauce (available at Monahan’s)
  • 1/2 t tabasco
  • 1 1/2 t Monahan’s Cajun seasoning (or purchase at the market)
  • 1/4 t cayenne (omit to reduce heat factor)
  • 1/2 cup mayonnaise

Combine all ingredients in mixing bowl.

mm
Monahan's Seafood

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