2 ratings

Creole Tomato Shrimp Remoulade

Shrimp covered in a mayo-based spicy sauce

Remoulade is traditionally a French condiment, but when you add Louisiana's Creole and Cajun spices into the mix, it becomes something completely different. This recipe takes the spicy mayonnaise, mixes it with shrimp and stuffs it all into the center of a large Creole tomato.

This recipe is courtesy of Gris-Gris.

Ready in
1 h 35 m
1 h
(prepare time)
35 m
(cook time)


For remoulade sauce:

  • 1/2 Cup Blue Plate Mayonnaise
  • 1/2 Teaspoon lemon zest
  • 1 Teaspoon fresh lemon juice
  • 1/2 Teaspoon horseradish
  • 1 Tablespoon Zatarain's Creole Mustard
  • 1/8 Teaspoon black pepper

For shrimp poaching liquid:

  • 8 16/20 P&D Tail off Gulf Shrimp
  • 4 quarts water
  • 1 1/2 Cup Zatarain's Crab Boil
  • 2 lemons, cut in half
  • 6 garlic cloves
  • ice

To assemble:

  • 2 large Creole tomatoes, cored
  • 2 Tablespoons red bell peppers, chopped fine
  • 1 Tablespoon green onion, chopped fine
  • Remoulade sauce (from recipe above)


For remoulade sauce:

Combine all ingredients, allow flavors to marry at least 1 hour.

For shrimp poaching liquid:

In a large pot, bring water to a boil.

Add crab boil, lemons and garlic and simmer for about 10 minutes.

Add shrimp to the pot and cook just until the shrimp are cooked through.

Immediately add ice to the pot and allow water and shrimp to cool.

This allows the shrimp to soak and absorb flavor without overcooking the shrimp.

Once shrimp have cooled completely, roughly chop into large pieces.

To assemble:

Carefully cut around the tomato core to remove, then slice into wedges without going all the way through to allow it to open slightly.

Lightly season tomato wedges with salt and pepper.

In a large bowl, combine shrimp, remoulade, green onions and red peppers.

Place tomato on a plate, pile shrimp salad in the center.

Garnish with more green onion.