Louisiana Shrimp Salad with Jalapeño Remoulade

First we need to take:

  • 3 egg yolks
  • 3 tablespoon fresh lemon juice
  • 3 tablespoons red wine vinegar
  • ¼ cup onions, chopped
  • 1 jalapeño, seeded and chopped fine
  • 1 teaspoon capers, chopped
  • 1 teaspoon tarragon, chopped
  • ½ teaspoon cayenne pepper
  • 1 teaspoon horseradish
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • 1 tablespoon hot sauce
  • ½ cup grilled scallion, chopped
  • 3 cups canola oil
  • 1 lb. grilled or poached shrimp

In a mixing bowl or food processor, combine all ingredients except for oil and shrimp. Slowly stir in the oil until sauce has emulsified. Toss peeled shrimp in remoulade and serve atop scallion crackers. Another option is to omit the eggs and oil and substitute 3 cups mayonnaise and stir ingredients together.


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