Shrimp Remoulade

Ingredients

• 1 Tbspapple cider vinegar
• 1 Tbspfresh parsley
• 3 Tbspextra-virgin olive oil
• 3 Tbspplain Greek yoghurt (or mayonnaise)
• 1 tspsmoked paprika
• 1 tsphot sauce, such as sriracha
• 2 Tbspstone-ground Dijon mustard
• 3 Tbspyellow onion, chopped
• 1 tsplemon juice
• to tastesalt and pepper
• 1 largetomato, cut into 4 thick slices
• 90 g (2 cups)romaine lettuce, shredded
• 12cooked jumbo prawns, peeled and tails removed
• optional, to tastehot sauce, for garnish

Instructions

1. 1

   Blend the sauce

   Add the vinegar, parsley, olive oil, yoghurt or mayonnaise, paprika, hot sauce, mustard, onion and lemon juice to a blender or food processor. Pulse until smooth, then taste and adjust the seasoning or add more hot sauce if desired.

2. 2

   Coat and chill

   Toss the prawns with enough remoulade to coat them fully. Cover and chill for at least 1 hour, then take them out when you are ready to serve.

3. 3

   Assemble the plates

   Place one tomato slice on each of 4 plates. Add a handful of romaine and 3 chilled, sauce-coated prawns to each plate. Finish with a little extra hot sauce around the plate, if using, and serve immediately.

What is shrimp remoulade?

Remoulade is a seasoned sauce served with seafood and other dishes; this version takes inspiration from Cajun cooking. The sauce brings together mustard, vinegar, herbs, paprika and hot sauce for a creamy, sharp, lightly smoky dressing.

Here, cooked prawns are coated in the sauce and served with tomato and crisp romaine. It is a simple arrangement that gives the rich, punchy dressing fresh ingredients to balance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 141 calories, 5g protein, 4g carbs, 11g fat.

The prawns provide most of the protein, while the olive oil and yoghurt or mayonnaise contribute much of the fat. The tomato, lettuce, onion and small amount of lemon juice provide the carbohydrate. To make the plate more filling, serve it with boiled potatoes or bread and keep the remoulade portion measured.

Building the remoulade

Mustard and vinegar: these give the sauce its savoury tang, while lemon juice adds another bright note. Blend them with the onion and parsley so the flavour is distributed throughout.

Yoghurt and oil: Greek yoghurt makes a creamy base, and olive oil adds richness. Mayonnaise can be used in place of the yoghurt, as the ingredient list suggests.

Spice: smoked paprika brings a mellow smoky flavour, while the hot sauce supplies heat. Start with the listed amount and add more after tasting if you want a spicier sauce.

Getting a smooth sauce

A blender or food processor breaks down the chopped onion and parsley and brings the ingredients together. Pulse rather than running the machine continuously, stopping when the sauce looks smooth.

Taste before coating the prawns. The sauce should be tangy and well seasoned; adjust the salt, pepper or hot sauce to suit your preference.

Chilling for flavour

Coat the prawns thoroughly so each one picks up some of the remoulade. Cover and refrigerate them for at least an hour, as directed, before assembling the plates.

The recipe takes 20 minutes of active preparation, but the chilling time means you will need to plan ahead. Keep the prawns chilled until you are ready to serve.

Serving the prawns

Tomato base: set one thick slice on each plate to give the toppings a fresh, juicy base. A thick cut is easier to arrange beneath the lettuce and prawns.

Crisp finish: add a handful of shredded romaine, then arrange three prawns on top. A little extra hot sauce around the plate gives the dish a final spicy accent.

What to serve alongside

The tomato and romaine keep the plate fresh, while the creamy remoulade makes the prawns feel substantial. For a larger meal, serve with bread or boiled potatoes on the side.

For a simple starter, serve the four portions as written. Keep extra sauce available at the table for anyone who wants a more generous coating.

Recipe notes & tips

• Use cooked prawns that are fully peeled and have their tails removed for easy serving.
• Chop the onion finely so it blends smoothly into the remoulade.
• Pulse the sauce and scrape down the blender if ingredients stick to the sides.
• Taste the sauce before adding more hot sauce, as its heat varies by brand.
• Keep the coated prawns covered in the fridge during the chilling time.
• Assemble the plates just before serving so the romaine stays crisp.

Variations

• Use mayonnaise: Swap it for the Greek yoghurt for a richer, more traditional-style creamy sauce.
• Adjust the heat: Reduce or increase the sriracha to suit your preference.
• Add extra herbs: Blend in a little more parsley for a greener, more herb-forward sauce.
• Make it a sandwich: Tuck the prawns, tomato and romaine into a soft roll.
• Serve as a salad: Arrange the tomato and lettuce on a platter and scatter the coated prawns over the top.

Common mistakes to avoid

• Skipping the taste check: Season the sauce before coating the prawns so you can balance its tang and heat.
• Blending too briefly: Keep pulsing until the chopped onion and parsley are incorporated into a smooth sauce.
• Using warm prawns: Chill the coated prawns for at least an hour before assembling.
• Dressing too early: Assemble just before serving to keep the romaine crisp.
• Adding all the extra hot sauce at once: Taste the remoulade first and increase the heat gradually.

How to store

Store leftover coated prawns and remoulade in a covered container in the fridge and use within 1–2 days. Keep the lettuce and tomato separate, and serve the prawns cold rather than reheating them.

Frequently asked questions