Shrimp Remoulade

This is a great and super easy first course that will bring accolades galore.


  • 2 cups mayonnaise (not salad dressing)
  • 1 tbsp. prepared mustard
  • pinch of black pepper
  • 1/2 cup finely chopped dill pickle
  • 1 hard cooked egg, chopped
  • 1 garlic clove, minced
  • 1 tbsp. drained capers
  • 1 tbsp. chopped fresh tarragon
  • 1 tbsp. chopped chervil
  • 1 tbsp. fresh parsley, chopped
  • 2 lbs. large cooked and cleaned shrimp, chilled
  • shredded lettuce


In a medium bowl, combine the mayonnaise, mustard and pepper and mix really well. Stir in the dill, egg, garlic, capers, tarragon, chervil and parsley and refrigerate, covered, for about 4 hours.

To serve on individual plates, pile mounds of shredded lettuce, add about 6 shrimp per mound and generously cover with sauce.

Add a warm dinner roll, fresh butter and YUM!


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