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New Orleans Shrimp Remoulade Salad
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New Orleans Shrimp Remoulade Salad

1 Hour 30 Minutes
1 Hr 30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
Shrimp Boil:
5 pounds medium to large shrimp, peeled
2 ounces concentrated liquid crab or shrimp boil
1 large yellow onion, cut in half
1 tablespoon soy sauce
2/3 cup salt
1 teaspoon minced garlic
10 bay leaves
1 tablespoon oil
Remoulade Sauce:
3 cups Kraft Mayonnaise
1 cup ketchup
4 tablespoons horseradish
2 tablespoons wine vinegar
2 tablespoons Creole mustard
2 tablespoons yellow mustard
1 teaspoon minced garlic
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 yellow onion, finely chopped
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Let's Make It
1
1. Add all of the shrimp boil ingredients [except shrimp] to 12 cups of water and bring to a boil.
2
2. Now add shrimp.
3
3. Return to boil and boil for another four to five minutes, drain and let shrimp cool.
4
4. Stir together all of the ingredients for the sauce, cover, and chill. If you have the time, it is better to let the sauce chill for about four hours or even overnight.
5
5. Serve shrimp on top of a crisp bed of lettuce, place one or two hard boiled eggs (quartered) around the sides and a few pimento stuffed olives.
6
6. Top with desired amount of Remoulade Sauce. Have some fresh crackers and butter on hand.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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