Shrimp Remoulade is one of the classic dishes of New Orleans; boiled shrimp served cold over salad greens with a spicy mayonnaise dressing. The dish can be served as a main course at brunch or as a salad course or appetizer at dinner. The sauce is also used on Po’ Boy sandwiches and as a topping for cold beef, pork or chicken.
1 pint mayonnaise
2 tablespoons Creole mustard
2 tablespoons grated onion
3 tablespoons prepared horseradish
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon white wine Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon cayenne
1/4 teaspoon hot sauce
1 pound shrimp, cooked, peeled and deveinrd
4 cups salad greens
Combine all ingredients except for shrimp and salad greens; Mix well. Add shrimp and gently toss to coat. Serve over greens. Serves 4.