Shrimp Or Crab Salad With Rémoulade Sauce Recipes

SHRIMP SALAD WITH REMOULADE SAUCE

Shrimp Salad With Remoulade Sauce image

We had this for Easter dinner at my sister-in-law's house and she was kind enough to share the recipe with me. I'm planning on making this a lot this summer for a light dinner, but it would be perfect for a brunch, shower, or luncheon too!

Provided by Leslie in Texas

Categories Brunch

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs shrimp, peeled, deveined, and cooked
3/4 cup celery, thinly sliced
grape tomatoes (to garnish)
1 tablespoon capers
2 green onions, thinly sliced
4 garlic cloves, minced
1/4 cup frozen chopped spinach, well drained
2 cups mayonnaise (can use light or no-fat)
1 tablespoon Worcestershire sauce
1 tablespoon creole mustard
2 tablespoons lemon juice
1 dash Tabasco sauce
1/3 ounce anchovy paste

Steps:

Place shrimp and celery in a large bowl.
Combine all sauce ingredients and blend well.
Pour over shrimp mixture and toss well.
Arrange a serving of mixed greens of your choice on a serving plate and mound shrimp salad on greens.
Garnish with tomatoes and serve.

Nutrition Facts : Calories 434.5, Fat 27.7, SaturatedFat 4.2, Cholesterol 242.6, Sodium 984.1, Carbohydrate 21.7, Fiber 0.7, Sugar 5.9, Protein 25.6

EMERIL'S SHRIMP AND AVOCADO SALAD WITH REMOULADE SAUCE

Emeril's Shrimp and Avocado Salad With Remoulade Sauce image

Make and share this Emeril's Shrimp and Avocado Salad With Remoulade Sauce recipe from Food.com.

Provided by Ex-Pat Mama

Categories Summer

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 cup mayonnaise
1/2 cup scallion, green part only finely chopped
2 tablespoons parsley, finely chopped
2 tablespoons celery, finely chopped
2 tablespoons mustard, whole-grain
2 tablespoons ketchup
1 tablespoon tomato paste
1 1/2 teaspoons garlic, minced
3 teaspoons paprika, sweet
1 teaspoon hot sauce
1/4 teaspoon black pepper, freshly ground
6 cups lettuce leaves, baby greens
16 cherry tomatoes, halved
1 tablespoon olive oil, extra virgin
2 avocados, peeled and pitted
1 1/4 lbs shrimp, peeled deveined and boiled
1/4 cup scallion, sliced thin
salt and pepper

Steps:

Early in the day, make the Remoulade sauce by placing the first 11 ingredients (mayonnaise down to freshly ground black pepper) in a food processor. Process until well combined. Transfer to a non-reactive airtight container. Chill thoroughly before using. This sauce can be kept in the refrigerator for up to two days.
Place lettuce in a large bowl. Drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined.
Place tomatoes in a small bowl and drizzle with olive oil, toss to combine.
Divide the lettuce evenly between 4 plates. Place avocado halves on top of the lettuce and divide the tomatoes evenly between the plates. Toss the shrimp with the remaining remoulade sauce and place on top of the avocado. Garnish with the scallions and serve immediately.

Nutrition Facts : Calories 638.4, Fat 41, SaturatedFat 5.9, Cholesterol 314, Sodium 2024, Carbohydrate 35, Fiber 10, Sugar 9.6, Protein 37.5

CHEF JOHN'S REMOULADE SAUCE

Chef John's Remoulade Sauce image

To make this simple remoulade sauce, combine mayonnaise, Dijon mustard, fresh dill, pickles, minced garlic, capers, lemon juice, and a dash of cayenne. This version has some body to it. It's easy and so much better than store-bought versions. Try it with crab cakes or pretty much any grilled, broiled, or pan-seared fish.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
1 cup cornichons, finely chopped
½ bunch fresh dill, finely chopped
2 tablespoons capers, drained and coarsely chopped
1 lemon, juiced
1 teaspoon Dijon mustard, or more to taste
1 small clove garlic, minced
1 pinch cayenne pepper, or more to taste

Steps:

Stir mayonnaise, cornichons, dill, capers, lemon juice, Dijon mustard, garlic, and cayenne pepper together in a bowl.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 3.6 g, Cholesterol 10.4 mg, Fat 22 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 3.3 g, Sodium 485.6 mg, Sugar 0.5 g

SHRIMP OR CRAB SALAD WITH RéMOULADE SAUCE

Shrimp Or Crab Salad With Rémoulade Sauce image

Number Of Ingredients 20

Ingredients

1 pound shrimp cooked or crab, shelled and cut into bite-size pieces
1 cup celery chopped
Shredded lettuce
tomato wedges
4 eggs hard-cooked, quartered
Pitted ripe olives
Rémoulade Sauce (see below)
Rémoulade Sauce:
1 cup mayonnaise commercial or Basic
1 1/2 tablespoons dry mustard
2 tablespoons lemon juice fresh
1 teaspoon sugar
2 tablespoons green onions thinly sliced
2 tablespoons celery finely chopped
1 tablespoon parsley minced fresh
1 tablespoon horseradish prepared
1 teaspoon paprika
1/2 teaspoon salt
Few drops of hot pepper sauce
* See note below.

Steps:

* Combine all ingredients in a blender container or food processor bowl cover. Blend or process until smooth. Chill thoroughly. Combine shrimp or crab with celery. Serve on a bed of lettuce garnished with tomato, eggs and olives. Drizzle some sauce over shrimp or crab and celery mixture pass extra sauce.

Nutrition Facts : Nutritional Facts Total Calories

JAZZED UP CREOLE SHRIMP SALAD

Jazzed up Creole Shrimp Salad image

Fat Tuesday is today the first day of Dining on a Dollar And what better way then to enjoy is with a no cook meal made with my twist on a Remoulade sauce. Lent starting the day after making this is a good dish for abstinence from meat. Then when the days get hot its a cooling, refreshing eats! Enjoy the salad over a beg of greens, stuffed in an avocado or on Muffuletta or Baguette. If you double the dressing add a pound of cook pasta for a delish pasta salad. Try crab meat, or canned salmon or crawfish.

Provided by Rita1652

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3 -4 cups cooked shrimp (defrosted drained deveined, try also crabmeat, canned salmon, tuna even crawfish)
1/4 cup mayonnaise
1/4 cup ketchup
1 tablespoon ponzu sauce
2 tablespoons relish or 2 tablespoons minced gherkins
1 sliced celery ribs or 1/2 cup sliced celery rib
1/4 cup green bell pepper, chopped fine (I mixed green and red bells)
2 scallions, sliced or 2 tablespoons sliced scallions (white and green)
1 large red radish, grated
1 garlic clove, grated
1 teaspoon horseradish
1 teaspoon mustard (creole or stone ground is best)
1/4 teaspoon celery seed
1/2 teaspoon paprika
1/4 teaspoon creole seasoning (more or less to taste)
4 -6 drops hot pepper sauce, to taste

Steps:

Place all the Remoulade Sauce ingredients in a bowl and mix to combine well. Taste and adjust seasoning to your likings.
Add the shrimp and stir to coat.
Chill for 2 hour for flavors to meld.
Plate over greens, stuff into half an avocado,(my Favorite) or into a Baguette.
Enjoy!
FYI: If you don`t enjoy a chunky salad like sauce by all means blend it for a smooth dressing.

Nutrition Facts : Calories 91.7, Fat 5.2, SaturatedFat 0.8, Cholesterol 3.8, Sodium 371.7, Carbohydrate 11.9, Fiber 0.9, Sugar 7.3, Protein 0.9

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