Ingredients

The following ingredients have 4 Servings
  • 1 cup mayonnaise (I like Blue Plate)
  • ⅔ cup ketchup
  • 1 tablespoon horseradish
  • 1 tablespoon lemon juice
  • ½ tablespoon Creole seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • 3 to 4 tablespoons butter
  • 2 cloves garlic (minced)
  • 1 pound shrimp (medium size, uncooked, peeled and deveined)
  • 1 tablespoon Creole seasoning
  • 4 New Orleans French bread (or Hoagie rolls)
  • 1.5-2 cups lettuce (shredded)
  • 1 medium tomato (sliced)

Instruction

  • Combine sauce ingredients in a mixing bowl. Stir until smooth.
  • Heat a large skillet to medium heat. Add butter and garlic. When butter melted, add shrimp. 
  • Sprinkle the Creole seasoning over the shrimp. (It's spicy or adjust to your liking.)
  • Cook shrimp until they curl and form a 'C' and are cooked through. Remove them from heat. Take special care not to overcook.
  • Split rolls open and evenly divide the shrimp between each roll. Top with the Remoulade sauce, lettuce, and tomato. Serve immediately.