LeRuth’s Red Shrimp Rémoulade

Spicy paprika and whole-grain mustard sauce coats plump shrimp in this classic New Orleans red rémoulade from the late chef Warren Leruth.


    •  34 cup Creole mustard
    •  2 tbsp. paprika
    •  1 tsp. sugar
    •  Kosher salt, to taste
    •  1 cup cottonseed, corn, or canola oil
    •  2 lb. medium cooked shrimp, peeled and deveined, tails removed
    •  2 tbsp. minced parsley, plus more
    •  2 inner stalks celery, minced
    •  12 small yellow onion, minced
    •  Tabasco hot sauce, to taste
    •  12 head red leaf lettuce, leaves torn


  1. Whisk mustard, paprika, sugar, and salt in a bowl. Slowly drizzle in oil until sauce is emulsified; stir in shrimp, parsley, celery, onion, and Tabasco. Serve immediately or chill overnight if you like. Divide lettuce between plates; top with shrimp and garnish with parsley.

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