Chef John Folse's Shrimp Remoulade

Chef John Folse's Shrimp Remoulade


  • 1 1/2 cups  mayonnaise
  • 1/2 cup Creole mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp Louisiana hot sauce
  • 1/2 cup finely diced green onions
  • 1/4 cup finely diced celery
  • 2 tbsp minced garlic
  • 1/4 cup finely chopped parsley
  • 1/2 tbsp lemon juice
  • salt and cracked black pepper to taste
  • 3 dozen 21-25 count boiled shrimp, peeled and deveined


  1. In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings.
  2. Once blended, cover and place in the refrigerator, preferably overnight.
  3. A minimum of four hours will be required for flavor to be developed.
  4. When ready, remove from refrigerator and adjust seasonings to taste.
  5. Place six shrimp on a leaf of romaine or other colored lettuce and spoon a generous serving of remoulade sauce on top of the shrimp.
  6. Do not sauce shrimp prior to service, as they will lose their firm texture.


Servings: Serves 6

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