Recipe: Easy shrimp remoulade with Tony Chachere’s

This dish by Chef Gaye Sandoz is sure to be a new family favorite

Everything's better with Tony Chachere's! This shrimp remoulade recipe is a snap. Watch the video for tips and find the written recipe at salive.com.

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


About the Authors:

Diana Winters is a San Antonio-area native, Emmy award-winning and GLAAD-nominated journalist and baker who loves the Alamo City. She is the executive producer of SA Live, creator of South Texas PRIDE and co-creator of Texas Eats.

Robert started his career at KSAT more than 10 years ago. He started as a prompter operator, to director, to promotions producer and now SA Live producer. He loved the excitement of news but entertainment is where he feels at home.