• Cooking Time: 12+ hours
  • Servings: 10
  • Preparation Time: 45


If your looking for an alternate to shrimp cocktail or just want an appetizer for Thanks Giving, Christmas or get together that wont get in the way of a big meal this is prefect. Its light, tangy and full of flavour. serve with toast points or baguette. Refrigerate overnight to allow flavours to blend.

NOTE I had some left over and served it for dinner the next night over rice and DH and son loved it (or even try it over a salad.)


  • Ingredients
  • 3 ibs fresh shrimp
  • 2 1/4 cups olive oil
  • 1 1/2 cups red wine vinegar
  • 1/3 cup chili sauce
  • 3/4 cup grainy creole mustard (I did not have this used Dijon)
  • 1 1/2 cups finely choppped celery
  • 1 1/2 cups chopped green onions (both green and white parts)
  • 3 bay leaves
  • fresh ground pepper and a salt
  • chili powder (to garnish)
  • paprika (to garnish)


  • 1. Peel and devein shrimp then boil just until done, do not over cook. Chill until needed.
  • 2. in a bowl shisk together the olive oil, vinegar, chili sauce and mustard.
  • 3. add celery, green onions bay leaves.
  • 4. Stir in cooled shrimp until well blended, sprinkle with paprika and chili powder.
  • 5. Cover and refrigerate overnight.
  • 6. Remove bay leaves and let Remoulade come to room tempature before serving.

Categories: Seafood 

Author Credit: wep search

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