Shrimp Remoulade

The Best Easy BBQ Shrimp

My mom makes the best BBQ shrimp. Yes, it is even better than Pascal Manale’s. Yea, I have had both. The best thing about this recipe is that it is super easy!

The Best Easy BBQ shrimp:
• 2.5 lbs of headless shrimp
• 1.5 bottles of Wishbone Italian Dressing
• 20 cloves of garlic sliced
• 3-4 shakes of Worcestershire sauce
• 5-10 squirts of Lemon Juice
• 2 sticks of butter
• salt and pepper to taste
• Tabasco and/or cayenne (optional)
• French bread to serve with the shrimp

Add all ingredients into a Tupperware dish except the butter. Marinate for 2 days in refrigerator. If possible shake and flip over every 12 hours. Preheat over to 350°. Before baking add the two sticks of butter to the mixture. Bake for 35-40 minutes in covered pan. Stir every 15 minutes. Serve with french bread!


Shrimp Remoulade

Shrimp Remoulade Recipe



Big Mama made the best Shrimp Remoulade, so says my mom. Big Mama even gave my mother the cook book with her recipe and notes. The thought of Big Mama cooking is surprising to me as she as never cooked much while I, her granddaughter, was around. She always fed me frozen dinners, rotisserie chicken, whatever I wanted in the house. We also did lots of eating out picadilly, shoney’s, and chinese restaurants. Seafood was always her favorite besides desserts. 

Anyway, we had a ton of shrimp from a boil this past friday, and mom decided to try her hand at making this dish. This recipe I am about to share is the result of four recipes, and our own flair.


  • Boiled peeled shrimp
  • 1/2 cup celery
  • 1 cup mayo
  • 1 tbsp parsely
  • 1 tbsp capers
  • 1/4 cup salad vinegar
  • 2 tbsp coarse dijon mustard
  • 1 tsp minced onion
  • 1/2cup green onion
  • 2 tsp chives
  • 1 tbsp garlic
  • 1/2 cup ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 1 tbsp sweet relish
  • 1 tbsp paprika
  • 3/4 cup of olive oil
  • salt, pepper, and/or cayenne to taste

Add all ingredients in a blender, except for the olive oil, blend for 17 seconds, then add the olive oil gradually as you blend. If this step is not followed properly the ingredients will separate! Remoulade sauce is best served after marinating in the fridge for two days. Also, to get the best results for this dish, use fresh ingredients, like a lemon versus lemon juice, fresh parsely over dried parsely, etc.

Traditionally, remoulade sauce is served over cold boiled shrimp and lettuce. We will proabably serve it over Romaine lettuce. I personally feel it would be good over spring mix or spinach too. My mom says she likes it served over a creole tomato. I have seen restaurants serve this dish over fried green tomatoes too. I could also see shrimp remoulade making a good pasta salad.