"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Shrimp Remoulade Recipe

  Tried it? Rate this Recipe:


This recipe for Shrimp Remoulade, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jo Snell


6 pounds raw, shell-on shrimp
2 bay leaves
1 tablespoon celery seed
3/4 cup salt
1 teaspoon cayenne pepper
2 cups oil
1/2 cup catsup
3 tablespoons lemon juice
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
One 5-ounce jar fresh horseradish
One 5-ounce jar hot Creole mustard
1 cup thinly sliced yellow onion
Salt and pepper, to taste

Place shrimp in a large pot and cover with water. Add bay leaves, celery seed, salt and cayenne. Bring to a boil and cook 5 minutes until shrimp are pink. Drain and peel.

In a bowl, combine remaining ingredients and stir until well combined. Stir in the peeled shrimp, and then cover and refrigerate. Serve with toothpicks or on crackers.

Personal Notes:
Personal Notes:
serves 12-14




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!