American · Lunch
New Orleans Shrimp Remoulade Salad Plate
New Orleans Creole tradition reading chilled poached shrimp tossed in a spicy mustard remoulade sauce with celery and scallion, piled over crisp iceberg with sliced tomato and a quick saltine cracker side for the French Quarter weekday no-cook luncheon salad.
$$
10 minsPrep
5 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
32gFat
32gCarbs
5gSugar
2gFiber
1020mgSodium
172mgChol
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Instructions
1
Prep
Pat shrimp dry and devein. Shred iceberg into ribbons. Slice tomato into wedges. Finely dice celery and red onion. Chop scallion and capers. Grate garlic, pick and chop parsley. Halve lemons.
2
Boil
Bring a medium pot of salted water to a bare simmer over medium heat, 4 minutes. Drop shrimp in, poach 90 seconds until pink and curled. Transfer to ice water 60 seconds to chill, drain, pat dry.
3
Build
Whisk together mayonnaise, Creole mustard, ketchup, horseradish, red wine vinegar, capers, hot sauce, smoked paprika, Creole seasoning, cayenne, grated garlic, juice from 1 lemon, salt, and black pepper until combined. Toss shrimp, celery, red onion, and half the parsley with remoulade until coated.
4
Plate
Divide iceberg between 2 plates, mound dressed shrimp in the center of each, fan tomato wedges around, scatter scallion and remaining parsley, fan saltine crackers on the rim of each plate, rest a lemon half alongside each serving.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) peeled raw shrimp
- 240g (8.5 oz) iceberg lettuce
- 300g (10.6 oz) ripe tomato
- 120g (4.2 oz) celery
- 60g (2.1 oz) red onion
- 40g (1.4 oz) scallion
- 24 saltine crackers
- 120ml (1/2 cup) mayonnaise
- 4 tbsp Creole mustard
- 2 tbsp ketchup
- 2 tbsp prepared horseradish
- 2 tbsp red wine vinegar
- 2 tbsp capers in brine
- 2 tsp hot sauce
- 2 tsp smoked paprika
- 1 tsp Creole seasoning
- 0.5 tsp cayenne pepper
- 2 medium lemons
- 4 garlic cloves
- 1 tsp fine sea salt
- 0.5 tsp ground black pepper
- 16g (small handful) flat-leaf parsley