Recipe: Easy shrimp remoulade with Tony Chachere’s

SAN ANTONIO – Seafood in a snap! Chef Gaye Sandoz shares a simple recipe featuring shrimp and a few things you already have at home.

Shrimp remoulade

Ingredients:

For sauce

• 1 1/2 cups mayonnaise
• 2 tablespoons grainy mustard
• 1 bunch green onions, chopped fine
• 2 tablespoons parsley, chopped
• 1 tablespoon Worcestershire sauce
• 2 pods garlic, minced
• 2 teaspoons fresh-squeezed lemon juice
• 3 tablespoons chili sauce or ketchup
• 1/2 teaspoon sugar or sweetener
• 2 teaspoons hot sauce
• 2 teaspoons Tony Chachere’s More Spice
• 1 tablespoon prepared horseradish

For shrimp

• 1 pound shrimp, peeled and deveined
• Tony Chachere Crab Boil

Directions:

Mix sauce ingredients and refrigerate.

Boil shrimp according to directions.

*Serve with cooked pasta shells and stuff into four to six large heirloom tomatoes.

Other recipes from Chef Sandoz:

- ‘Lighten it up’ crawfish pasta with sherry cream sauce

- Burgers, drumsticks with Creole twist + bacon