Shrimp Remoulade Pasta Salad

Shrimp Remoulade Pasta Salad has a classic New Orleans Remoulade dressing and lots of baby shrimp mixed in. Chopped celery and red bell pepper give the pasta salad a little crunch and horseradish and Tabasco sauce give it some bite.

The Remoulade Dressing gives the pasta salad tons of flavor. It is made from mayonnaise, creole mustard, ketchup, horseradish, Tabasco sauce, sugar, and creole or cajun seasoning. My favorite Cajun seasoning is Tony Chachere’s.

INGREDIENTS

  • 1 pound medium shell pasta, cooked until al dente in salted water
  • 1 1/2 cups mayonnaise
  • 2 tablespoons Creole mustard
  • 2 tablespoons ketchup
  • 1 tablespoon horseradish
  • 1/2 teaspoon Tabasco sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon Creole or Cajun seasoning (I use Tony Chachere’s)
  • 2 stalks celery sliced
  • 3 green onions sliced
  • 1/2 red bell pepper diced
  • 1/2 pound diced cooked shrimp

INSTRUCTIONS

  • In a large bowl stir together mayonnaise, Creole mustard, ketchup, horseradish, Tabasco, sugar, and Creole Seasoning.
  • Fold in pasta, celery, green onions, red bell pepper, and shrimp.
  • Refrigerate until ready to serve.

0 comments on “Shrimp Remoulade Pasta SaladAdd yours →

Leave a Reply

Your email address will not be published.