Shrimp Remoulade
A healthy twist on a New Orleans creole favorite. Wow your guests with the perfectly married flavors of the Bayou!Like & Share
Ingredients:
- 4 tsp. course grain mustard
- 3 tbsp. vegan mayonnaise
- 6 tbsp. nonfat Greek yogurt
- 2 green onions, chopped
- 2 tbsp. fresh parsley, chopped
- 2 tbsp. sweet gherkin pickles, minced
- ¾ tsp. smoked paprika
- ¼ tsp. salt
- ½ – 1 tsp. Louisiana hot sauce
- 2 lbs. large shrimp
- 1 tbsp. olive oil
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. sweet paprika
- ½ tsp. garlic powder
- ½ dried oregano
- ½ tsp. salt
- ½ tsp. ground pepper
Directions:
- Mix mustard, mayonnaise, and yogurt in a medium mixing bowl. Stir in green onion, parsley, pickles, paprika, salt, and hot sauce; mix thoroughly.
- Mix coriander, cumin, paprika, garlic powder, oregano, salt, and pepper in a small bowl.
- Rinse and dry shrimp. Place shrimp in a medium bowl. Sprinkle spice mixture over shrimp, tossing to evenly coat.
- Heat olive oil in skillet or wok over medium-high heat. Add seasoned shrimp to pan, sauté evenly on both sides until cooked (approximately 5 minutes).
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