Created by Richard Hurst’s grandmother. This recipe is great for the summer months, but is good year round as well. Suggestions for use: also, great as a dip for boiled seafood. This sauce is better made a day or two in advance so the flavors blend.
2 cups mayonnaise
2 tbsp brown mustard
1/4 cup extra fine chopped onions
1 tbsp paprika
1/4 cup extra fine chopped celery
1 tbsp minced garlic
1 tbsp horseradish
1 lb boiled, peeled shrimp
1. Mix all ingredients except for the shrimp in a large bowl.
2. Place shrimp on a bed of lettuce and drizzle remoulade sauce over shrimp.
Recipe compliments of Chef Richard Hurst.
240 Tubing Rd. | Broussard, LA 70518