Shrimp Remoulade

I'm sure it had some small measure to do with the fact that we were in the tourist quarter where things tended towards fried, but it seemed that remoulade was an ubuquitous condiment in New Orleans. Its a more refined tartar sauce While it seems more suited for fried food, it goes pretty nicely with the shrimp and seems to have legs. Hilary dislikes taragon so we exchange it for thyme which can go in dry, as could the tarragon.



  • 1/2 cup mayonnaise
  • 1 Tbl capers, drained and minced
  • 1 Tbl sweet pickle relish
  • 1 Tbl fresh tarragon, finely chopped
  • 2 tsp minced shallot
  • 1 tsp tarragon vinegar
  • 1 tsp minced garlic
  • 1/2 tsp dijon mustard
  • 1/4 tsp paprika
  • 1/8 tsp kosher salt

Other ingredients

  • 40 count (~2 lbs) large shrimp, peeled and deveined
  • extra virgin olive oil
  • kosher salt
  • freshly ground black pepper


Whisk the sauce ingredients and use immediately or cover and refrigerate for up to a day. Skewer shrimp and oil, salt and pepper to taste. Grill shrimp normally and serve with the sauce. Webber's: "ooo-wee".