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Shrimp Remoulade

Shrimp Remoulade

Posted By: On September 19, 2010
Comments: 0
Views: 573
0 Ratings

Serves: 8
Cooking-Time: 24hrs 0 mins


  • 2 pounds Medium Fresh Shrimp. cooked and cleaned
  • 1 cup Mayonnaise
  • 4 Anchovy Fillets. finely chopped
  • ¾ teaspoon English Mustard Powder
  • 1 ½ tablespoons Dry White Wine
  • 1 ½ teaspoons Tarragon Vinegar
  • ½ teaspoon Minced Fresh Tarragon
  • 1 clove Garlic. finely chopped
  • 3 tablespoons Freshly Chopped Parsely
  • 2 ribs Celery. finely chopped
  • 3 to 5 drops Hot Pepper Sauce. I like to use Louisana Magic or Texas Gold
  • ½ teaspoon Sea Salt
  • 1 pinch Cracked Black Pepper
  • 2 tablespoons Capers. drained
  • 1 head Lettuce. Finely Shredded. I use iceberg
  • ¼ cup Chopped Scallions


  • Keep the shrimp chilled until ready to serve.Combine the mayonnaise and all the remaking ingredients apart from the lettuce and scallions.Chill for 12 to 24 hours.When ready to serve, place the shredded lettuce onto individual plates or 1 large platter.Top with the shrimp and sauce, do not toss.Garnish with the scallions.



  • Remoulade or rémoulade is a fashionable condiment in many countries, and was invented in France. Very much like the tartar sauce of the UK, remoulade is often Aioli or mayonnaise-based. While like tartar sauce, it is more yellowish, and occasionally curry flavoured, and at times contains chopped pickles or piccalilli, and can also contain horseradish, paprika, anchovies, capers and a mass of other ingredients. Its initial intention was probably for serving with meats. Now though it is frequently used as an accompaniment to seafood dishes specially pan-fried breaded fish fillets (mainly sole and plaice).