Shrimp Remoulade PDF Print E-mail
Written by John Keife   

Whenever there was a party, Claudia was always requested to bring along her delicious Shrimp Remoulade!

Submitted By:  Claudia Braud



  • 4 pounds of cooked, peeled, and deveined shrimp
  • 16 ounces mayonnaise
  • 1 10-ounce jar Zatarain’s Creole Mustard
  • 1 small jar fresh horseradish
  • 1 bunch green onions, chopped
  • ½ cup lemon juice
  • 1 TBS Tabasco Sauce
  • 1 TBS Worcestershire Sauce
  1. Combine all ingredients in a large bowl, cover and refrigerate overnight; mix occasionally
  2. Serve in a bowl set on cracked ice to maintain a chilled taste

Serves 16-20