Best 10 Spicy Creole Shrimp Remoulade Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Spicy Creole Shrimp Remoulade: A Flavorful Journey to Louisiana**

Indulge in the vibrant flavors of Louisiana with our tantalizing Spicy Creole Shrimp Remoulade recipe. This delectable dish combines succulent shrimp, a zesty Creole sauce, and a creamy remoulade sauce for an unforgettable culinary experience. Get ready to embark on a flavor-packed journey with our detailed guide that includes all the essential steps and ingredients.

**A Symphony of Flavors:**

At the heart of this dish lies the vibrant Creole sauce, a harmonious blend of aromatic spices, fresh herbs, and tangy tomatoes. The succulent shrimp, seared to perfection, absorbs the richness of the sauce, creating a savory symphony in every bite. The remoulade sauce, a classic accompaniment to Creole cuisine, adds a creamy and tangy counterpoint to the spicy sauce.

**A Culinary Journey Awaits:**

Our recipe provides step-by-step instructions to guide you through the cooking process, ensuring a perfect balance of flavors. Discover the art of creating a flavorful Creole sauce, enriched with the warmth of cayenne pepper, the smokiness of paprika, and the freshness of bell peppers and onions. Learn the technique of searing shrimp to achieve a tender and juicy texture.

**Additional Delights Within:**

Along with the main recipe, our article offers a collection of complementary dishes to elevate your culinary experience. Delight your taste buds with our selection of flavorful side dishes, such as a refreshing Cucumber Salad with a tangy vinaigrette dressing, or a hearty Cajun Dirty Rice bursting with aromatic spices and vegetables. And for a sweet ending, indulge in our decadent Chocolate Mousse, a rich and velvety dessert that will leave you craving more.

**A Culinary Adventure at Your Fingertips:**

Embark on a culinary adventure with our Spicy Creole Shrimp Remoulade recipe. Dive into the vibrant flavors of Louisiana, and explore the depths of Creole cuisine. With our detailed instructions and additional recipes, you'll be able to create a memorable meal that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

REMOULADE SAUCE



Remoulade Sauce image

A delicious remoulade sauce for any dish that needs a bit of kick.

Provided by Karen

Categories     Sauce

Number Of Ingredients 13

1 1/4 Cup Mayonnaise
2 Tbsp Creole Mustard
1 Tbsp Ketchup
1 Clove Garlic, grated or finely chopped
2 tsp Horseradish
1 Tbsp Lemon juice
1 Tbsp Finely chopped parsley
1 Tbsp Finely chopped green onion
1 tsp Louisiana style hot sauce
1 tsp dill pickle juice
1 tsp Paprika
1 tsp Worcestershire Sauce
1/8 tsp cayenne pepper

Steps:

  • Stir all ingredients together in a bowl
  • Taste after stirring and add salt if necessary (we usually don't need any as a couple of the ingredients have salt in them)
  • Let chill in the refrigerator for at least an hour to meld flavors before serving
  • Keep refrigerated

CRISPY SHRIMP PO' BOY WITH SPICY REMOULADE



Crispy Shrimp Po' Boy with Spicy Remoulade image

Provided by David Rose

Categories     main-dish

Time 40m

Yield 3 servings

Number Of Ingredients 16

Oil, for frying
9 jumbo shrimp, peeled, deveined and tails removed
1 teaspoon garlic powder
1 teaspoon paprika
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 large eggs, beaten
1/2 cup panko breadcrumbs
1 cup mayonnaise
1/2 cup sriracha
1/4 cup chopped capers
2 Roma tomatoes, thinly sliced
3 ciabatta rolls, sliced open
Olive oil, for brushing
3 slices Muenster cheese
1 cup shredded romaine lettuce

Steps:

  • Fill a deep-fryer or large Dutch oven with several inches of oil and slowly bring it to 375 degrees F over medium-high heat. Line a sheet pan with paper towels and set aside. Sprinkle the shrimp with the garlic powder, paprika and some salt and pepper.
  • Place the flour, egg and panko in separate shallow bowls. Toss the shrimp in the flour, then the egg (allow excess to drip off). Finally, toss the shrimp in the panko.
  • Deep fry the shrimp until golden brown, 6 to 8 minutes.
  • Remove the shrimp with a slotted spoon and drain on the paper towels.
  • Whisk together the mayonnaise, sriracha and capers in a small bowl and season to taste with salt and pepper. Set aside.
  • Sprinkle the tomato slices on both sides with salt and pepper.
  • Heat a grill pan over medium heat. Brush the inside of the ciabatta rolls with olive oil and sprinkle with salt and pepper. Grill until golden brown, 1 to 2 minutes.
  • Spread some spicy remoulade on both sides of the rolls. Place the Muenster on the bottom of the bread.
  • Arrange 3 fried shrimp on each sandwich and top each with 2 tomato slices and a small handful of shredded lettuce.
  • Top with the tops of the bread. Skewer both end with sandwich picks and slice in half. Serve immediately.

REMOULADE SAUCE RECIPE



Remoulade Sauce Recipe image

This Cajun remoulade sauce recipe is easy and packed with flavor! You can bring the taste of New Orleans home in about 10 minutes. It's great on everything from sandwiches to fried fish.

Provided by Natasha Bull

Categories     Condiment

Time 10m

Number Of Ingredients 10

1 cup mayo
2 tablespoons grainy or Creole mustard
1 clove garlic (minced)
1 tablespoon creamed horseradish
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon Cajun seasoning ((I used Tony Chachere's))
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper (optional)
1 tablespoon fresh parsley (chopped)

Steps:

  • Combine the mayo, mustard, garlic, horseradish, Worcestershire sauce, lemon juice, Cajun seasoning, smoked paprika, cayenne pepper, and parsley in a small bowl. Refrigerate until needed (I like to let the flavors sit for a while, but you can serve it immediately).

Nutrition Facts : ServingSize 1 tablespoon, Calories 98 kcal, Carbohydrate 1 g, Protein 1 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 118 mg, Fiber 1 g, Sugar 1 g

CAJUN-SPICED GRILLED SHRIMP WITH REMOULADE



Cajun-Spiced Grilled Shrimp with Remoulade image

Provided by Valerie Bertinelli

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons lemon juice, from 1 lemon
2 tablespoons extra-virgin olive oil
2 teaspoons Cajun spice
Kosher salt
1 pound large shrimp (10 to15 per pound), peeled and deveined
1 tablespoon chopped fresh flat-leaf parsley, for serving
Lemon wedges, for serving
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons Cajun spice
1 tablespoon ketchup
1 tablespoon whole grain mustard
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon lemon zest
Kosher salt

Steps:

  • For the shrimp: Add the lemon juice, olive oil, Cajun spice and 1/2 teaspoon of salt to a medium bowl and whisk to combine. Add the shrimp and toss to coat them in the spice mixture. Allow the shrimp to marinate while you make the remoulade. Do not marinate shrimp longer than 20 minutes.
  • For the remoulade: Add the mayonnaise, sour cream, Cajun spice, ketchup, mustard, parsley, lemon zest and 1/4 teaspoon salt to a bowl and whisk to combine. Refrigerate until ready to serve.
  • Preheat a grill pan over medium-high heat. When the pan is hot, add the shrimp in an even layer. Allow the shrimp to cook for 2 minutes, then flip them and cook until they are just opaque and the tails are pink, about another minute. Remove the shrimp to a serving platter, garnish with parsley and lemon wedges and serve with remoulade.

FRIED SHRIMP WITH SPICY REMOULADE



Fried Shrimp with Spicy Remoulade image

Provided by Patrick and Gina Neely : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 20

Peanut Oil, for frying
1 cup buttermilk
1 egg, lightly beaten
1 tablespoon Creole mustard
1 tablespoon hot sauce
1/2 cup self-rising flour
1/2 cup yellow cornmeal
2 teaspoons paprika
Kosher salt
1 teaspoon cayenne
1 teaspoon garlic powder
1 1/2 pounds shrimp, peeled and deveined
Spicy Remoulade Sauce, recipe follows
1 shallot, finely chopped
2 tablespoons finely chopped fresh parsley
1/2 teaspoon cayenne pepper
3/4 cup prepared mayonnaise
2 tablespoons Creole mustard
1 tablespoon hot sauce
Juice of 1/2 lemon

Steps:

  • Preheat deep fryer with peanut oil to 375 degrees F.
  • Whisk together buttermilk, egg, and mustard in a casserole dish. In another casserole dish, whisk together flour, cornmeal, paprika, 2 teaspoons salt, cayenne, and garlic powder.
  • Dredge shrimp in the dry mixture then into the wet then back into the dry. Add shrimp in batches to the deep fryer and fry until golden, about 2 minutes per batch. Serve with spicy remoulade sauce.
  • Add the shallot, parsley, cayenne pepper, mayonnaise, mustard, hot sauce, and lemon juice to a bowl. Stir to combine. Chill until ready to serve.

SPICY SHRIMP RéMOULADE ON MOLASSES-BUTTERED TOAST



Spicy Shrimp Rémoulade on Molasses-Buttered Toast image

Provided by Tom Douglas

Categories     Shellfish     Appetizer     Bake     Cocktail Party     Quick & Easy     Mayonnaise     Seafood     Shrimp     Shower     Party     Molasses     Bon Appétit     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 20

Molasses butter
6 tablespoons (3/4 stick) butter, room temperature
2 teaspoons light molasses
1/4 teaspoon chili powder
Remoulade sauce
1/2 cup mayonnaise
3 tablespoons finely chopped celery
1 1/2 tablespoons chopped Italian parsley
2 1/2 teaspoons drained prepared white horseradish
2 teaspoons minced shallot
2 teaspoons ketchup
2 teaspoons whole grain Dijon mustard
1 teaspoon grated lemon peel
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1 small garlic clove, minced
1/4 teaspoon cayenne pepper
24 1 1/2-inch rounds or squares cut from Westphalian-style pumpernickel bread slices
8 ounces cooked peeled medium shrimp
2 tablespoons chopped fresh chives

Steps:

  • For molasses butter:
  • Using fork, mix all ingredients in small bowl to blend.
  • For remoulade sauce:
  • Mix first 12 ingredients in medium bowl.
  • Preheat oven to 425°F. Spread molasses butter lightly over bread; arrange in single layer on baking sheet. Bake until bread begins to firm up, about 10 minutes. Cool.
  • Mix shrimp into remoulade sauce. Top toasts with shrimp mixture. Sprinkle with chives. Place toasts on platter.

SPICY CREOLE SHRIMP REMOULADE RECIPE - (4.4/5)



Spicy Creole Shrimp Remoulade Recipe - (4.4/5) image

Provided by Dr_Mom

Number Of Ingredients 25

Brine:
1/2 c. Kosher salt
1/2 c. sugar
1 lb large shrimp, shells on
1 c. ice
Court bouillon:
1 gallon water
1 tbs kosher salt
1 tbl whole black peppercorns
2 bay leaves
1 lemon, halved
Remoulade Sauce:
1 celery stalk, chopped
2 scallions, chopped
2 garlic cloves, chopped
2 tbls Creole style mustard
2 tsp paprika
1/4 c. Sherry vinegar
1 tsp Worcestershire sauce
1 tbl prepared horseradish, drained
2 tsps cajun style hot sauce (such as Tabasco or Frank's)
1 tbl ketchup
1/4 tsp cayenns
1/3 c. EVOO
Lemon wedges (for garnish)

Steps:

  • 1) Make the brine in a large, nonreactive bowl by whisking together 4 c. water, salt and sugar until dissolved. Add the shrimp and ice and let soak for 20 - 30 minutes. 2) Make the court bouillon in a large sauce pot by combining the first 4 ingredients. Squeeze the lemon halves into the water, add the lemon halves and bring to a boil 3) Add the shrimp and cook until just opaque, about 3 minutes. Immediately drain and shock in ice water to stop the cooking 4) Allow the shrimp to chill thoroughly and then peel and reserve Remoulade Sauce: Combine all the sauce ingredients except for the olive oil, in a food processor, and process until smooth. With the motor still running, slowly drizzle in the oil. This emulsion should be fairly thick. Season to taste with salt and pepper. Dress the shrimp with the sauce and refrigerate until ready to use. To serve: Place a lettuce leaf in the bottom of 6 martini glasses. Divide the shrimp among the glasses and garnish with lemon wedges

SPICY SHRIMP CREOLE



Spicy Shrimp Creole image

"For more than 35 years, this has been our favorite shrimp dish," says Sharon Larson of Knoxville, Illinois. The tender shrimp combined with a slightly spicy chunky tomato and green pepper mixture makes a hearty portion of this classic.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 14

1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped green pepper
1 tablespoon canola oil
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon chili powder
Dash hot pepper sauce
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice, optional

Steps:

  • In a large skillet, saute the onion, celery and green pepper in oil until tender. Add garlic; saute 1 minute longer. Stir in the tomatoes, tomato sauce, Worcestershire sauce, sugar, salt, chili powder and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. , Add shrimp; cook 4-5 minutes longer or until shrimp turn pink. Serve with rice if desired.

Nutrition Facts : Calories 253 calories, Fat 8g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 1673mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 6g fiber), Protein 22g protein.

SPICY SHRIMP CREOLE



Spicy Shrimp Creole image

I make many dishes for my friends, but the men demand this one time after time. Easy to make and tasty as can be.

Provided by Pamela Shaw

Categories     Seafood     Shellfish     Shrimp

Time 1h

Yield 8

Number Of Ingredients 14

3 tablespoons vegetable oil
2 cups julienne celery
2 onions, chopped
4 cloves crushed garlic
1 teaspoon white sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
2 (14.5 ounce) cans crushed tomatoes
1 (15 ounce) can tomato sauce
1 bay leaf, crushed
1 tablespoon hot pepper sauce
2 pounds medium shrimp - peeled and deveined

Steps:

  • Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
  • Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low.
  • Let the mixture simmer for 30 minutes, stirring occasionally.
  • Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.

Nutrition Facts : Calories 239.6 calories, Carbohydrate 17.5 g, Cholesterol 172.5 mg, Fat 7.6 g, Fiber 3.8 g, Protein 26.3 g, SaturatedFat 1.1 g, Sodium 940.3 mg, Sugar 4.3 g

QUICK SHRIMP CREOLE



Quick Shrimp Creole image

My mother made shrimp Creole when I was growing up, so I've carried on the family tradition. For extra kick, pass the Louisiana hot sauce. -Gina Norton, Wonder Lake, IL

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

3 cups uncooked instant brown rice
3 tablespoons canola oil
2 medium onions, halved and sliced
1 medium sweet red pepper, coarsely chopped
1 medium green pepper, coarsely chopped
1/2 cup chopped celery
2 tablespoons all-purpose flour
1 teaspoon dried oregano
3/4 teaspoon pepper
1/2 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
Louisiana-style hot sauce, optional

Steps:

  • Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add onions, peppers and celery; cook and stir 6-8 minutes or until tender., Stir in flour, oregano, pepper and salt until blended. Stir in tomatoes and tomato sauce. Bring to a boil, stirring constantly; cook and stir until thickened. Reduce heat; simmer, covered, 5-8 minutes or until flavors are blended, stirring occasionally., Add shrimp; cook, covered, 4-5 minutes longer or until shrimp turn pink, stirring occasionally. Serve with rice and, if desired, hot sauce.

Nutrition Facts : Calories 356 calories, Fat 10g fat (1g saturated fat), Cholesterol 92mg cholesterol, Sodium 588mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 5g fiber), Protein 19g protein. Diabetic Exchanges

Tips:

  • Use fresh shrimp: For the best flavor and texture, use fresh shrimp that has been peeled and deveined. If using frozen shrimp, thaw it completely before cooking.
  • Don't overcook the shrimp: Shrimp cooks quickly, so it's important not to overcook it. Otherwise, it will become tough and rubbery.
  • Use a good quality Creole seasoning: Creole seasoning is a blend of spices that gives this dish its characteristic flavor. Look for a Creole seasoning that contains paprika, garlic powder, onion powder, cayenne pepper, and black pepper.
  • Make the remoulade sauce ahead of time: The remoulade sauce can be made up to 2 days in advance. This will allow the flavors to meld and develop.
  • Serve the shrimp and remoulade sauce with your favorite sides: This dish can be served with a variety of sides, such as rice, pasta, or roasted vegetables.

Conclusion:

This spicy Creole shrimp remoulade is a delicious and easy-to-make dish that is perfect for any occasion. The shrimp are cooked in a flavorful Creole sauce and then served with a creamy remoulade sauce. This dish is sure to be a hit with your family and friends.

Related Topics