Shrimp Remoulade

Source: seed-cajun

Ingredients

500 g large raw prawns, peeled and deveined
200 ml mayonnaise
2 tbsp Creole mustard
1 tbsp fresh lemon juice
1 tsp Worcestershire sauce
1 tsp hot sauce (preferably Frank's RedHot)
50 g finely chopped celery
40 g finely chopped spring onions
2 tbsp finely chopped fresh parsley
1 tsp sweet paprika
0.5 tsp cayenne pepper
1 tsp minced garlic
0.5 tsp sea salt
0.25 tsp black pepper
2 tbsp vegetable oil for cooking

Method

Shrimp Remoulade

Method

Prepare the remoulade sauce by whisking together mayonnaise, Creole mustard, lemon juice, Worcestershire sauce and hot sauce in a bowl. Fold in the celery, spring onions, parsley and garlic, then season with paprika, cayenne, salt and black pepper. Taste and adjust seasoning as needed. Heat vegetable oil in a large frying pan over medium-high heat until shimmering. Season the prawns with salt and cayenne, then cook in batches for 2-3 minutes per side until pink and just cooked through, being careful not to overcrowd the pan. Divide the warm prawns amongst serving plates and spoon the remoulade sauce over the top, or serve the sauce on the side for dipping.

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