This shrimp remoulade recipe has just propelled itself into first place as our favorite appetizer small plate recipe. Butterflied, breaded and fried, and with a zesty Remoulade Sauce for dipping, it’s a winner.
When Wine Spectator Magazine prints a feature article about food and recipes from distinguished restauranteurs and renowned chefs, one should sit up and take notice. I’ve found many outstanding recipes from those who are experts at pairing fine food with fine wine.
The July issue wrote about the third generation Greek-American Pappas brothers, who live in Houston. A family of entrepreneurs, the article talks about how their grandfather came through Ellis Island from Greece at the turn of the 20th Century and ended up in Dallas where he opened up restaurants. The next generation secured distribution of iceless iceboxes in East and South Texas which turned into a restaurant supply business. The current generation has grown to own 85 restaurants in seven states. I’d love to be able to go to their renowned Pappas Bros. Steakhouse.
Chris and Harris Pappas guide the reader through a pictorial of a backyard Texas-themed barbeque with a menu that makes you want to decorate your outdoor table with Blue Bells and gallop to the grill to start cooking. Each course is paired with an appropriate American wine suggestion. This is where I spotted their Remoulade appetizer recipe.
The original recipe called for Fried Gulf Oysters. At the market, I was in luck as they had plenty of oysters. The fish monger gave me a quick lesson on how to use the special tool to shuck them and even though he made the whole proposition sound easy enough, I still pictured myself with injured bloody hands. And when he threw in the side note that they were still alive, I promptly announced that I’d take a pound of shrimp.
I easily removed the thin shells using my fingers as tools, butterflied the deceased and followed the recipe from there.
Pappas Bros Shrimp Remoulade Recipe
I hope you give this shrimp remoulade recipe a try. And if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe. I love hearing from my readers.
And if you have a favorite shrimp remoulade recipe, please let me know, I’d love to give it a try. And if you’re looking for more remoulade recipe ideas, you won’t want to miss this recipe from famous Galitoires Restaurant in New Orleans. Galatoires Remoulade Sauce.
Pappas Bros Shrimp Remoulade
Ingredients
- For the Breading:
- 3 1/2 Cup flour
- 3 Cups plus 3 T. corn flour
- 2 1/2 Tablespoons salt
- 1 Tablespoon black pepper
- 1/2 Tablespoon garlic powder
- 1/2 Tablespoon paprika
- 1/3 teaspoon red pepper flakes
- 1 pound shrimp shelled, deveined and butterflied
- Oil for frying
- For the Remoulade
- 1/2 Cup mayonnaise
- 2 Tablespoons ketchup
- 1 Tablespoon whole grain mustard
- 1 Tablespoon capers chopped
- 1 Tablespoon yellow onion finely chopped
- 1 Tablespoon parsley rough chopped
- 1/4 teaspoon fresh thyme
- Juice of 1 lemon
- Pinch of kosher salt
- Pinch of black pepper
Instructions
- For the shrimp:
- Place flour, corn flour, salt, black pepper, garlic powder, paprika and ground red pepper in a large mixing bowl and whisk to thoroughly blend.
- Heat about 1/2 C. oil in a fry pan, preferably cast iron, until oil is hot.
- Dredge shrimp in seasoned flour, making sure they are covered good.
- Fry for about 2 minutes per side or until golden and cooked through.
- Drain on paper towels.
- For the remoulade:
- Place mayonnaise, ketchup, whole-grain bustard, capers, onion, parsley, thyme and lemon juice in a mixing bowl. Whisk until thoroughly combined. Season with salt and pepper.
- Pile shrimp on a plate, serve next to a bowl of remoulade. Sprinkle all with parsley and serve with lemon wedges
Nutrition
Pappas Bros. Shrimp Remoulade Recipe …It’s What’s for Dinner
Being a Texas expat we ate at the Pappas restaurants often. Living in Est Tennessee we miss the wonderful seafood. Do you have more Pappas recipes?
That looks so good….can’t wait for some warm weather and serve at the pool with cocktails!
C’mon warm weather. We’re at 9 degrees today in Denver, and with the gray skies and snow flurries, I’ve about had it with Winter.
I hear you, I just ate there! During the big Covid shutdown of restaurants, we happened to be traveling, I think it was Albuquerque? Anyway, I saw a Pappadeaux sign!!! We pulled in to curbside order, limited menu so I had the chop salad. We ate in our truck out of tintype pie plates, but did it taste amazing! I just had their crispy salmon with lump crab, scallops and shrimp in a butter sauce that I know has red pepper flakes, but that is all I can tell. I too am looking for more of their recipes. I have seen the fondu on line!
Thanks for your note about Pappadeaux restaurant.
Sounds like my birthday dinner last Spring. Take out and eating in the car. I loved every minute of it.
I love Pappadeaux lobster and shrimp salad. And I also think they make the best dirty rice I’ve ever tasted. Now I’m longing to go back.
Again thanks for your not
I am so glad you featured this recipe. I have not been to Papadeaux in ages, since I was a kid. Oh I need to give this recipe a try! ~pinning on my Texas Eats board,
The oysters are still alive when you open them? Mother shucker!
Yeah, shrimp are better anyway:)
Too funny!
This sounds fantastic! Living in the Midwest I’ve never heard of that restaurant but I’m always happy to have another way to prepare shrimp. This sounds like a deliciously spicy recipe!
Thanks Susan. I think they have lots of restaurants named many things. Here in Denver we have one owned by them, Pappadeaux.
This is my kind of meal and you’ve presented so beautifully too Lea Ann. I would have opted for the shrimp too. Nothing beats a good remoulade and that’s what you’ve got here.
Sam
Thanks Sam. I have another remoulade recipe that is much more difficult and detailed. This one was so easy and very good.
Looks delicious Lea Ann – I’ve used your Cajun remoulade recipe so I know this one will be good as well.
And MUCH easier.
Every time I would visit my parents in Texas and asked where they wanted me to take them for lunch, it was always at a Pappa’s restaurant. My husband loves their fried oysters and will be happy to have the recipe.
I really wanted to try this with the oysters, it just didn’t work out with the timing.
I used to work for the Pappas brothers at the Strawberry Patch in Houston in the 80s. Nice guys and their restaurants had the cleanest and freshest kitchens I’ve ever seen. Love their seafood. This looks great. Thanks for posting this recipe.
I think I remember you telling me that and at the time had no idea who the Pappas brothers were.
Fantastic recipe!! I just made a shrimp remoulade two days ago… I grilled my shrimp, but otherwise, very similar. I had a dream about eating more of it last night!! lol
ok, now you’re dreaming about food??? Too funny.
I would eat the whole bowl all by myself now if I could. The recipe sounds fantastic.
You are so funny switching from the live oysters to the shrimp. You made me laugh.
Made my husband laugh too, he was standing next to me when I made the quick change up. 🙂
I LOVE remoulade. I’ll pass the recipe on to Teri. The shrimp look nice and crispy!
Please pass it to Teri. It’s good and delicious. Love the Bird Dog Title. LOL
You have no idea how excited I am that you found this – it will be on my table before the week is out! ! We always went to Pappasito’s and Papadeaux when we went to the major cities in Texas. GOOOOOD food and fun atmosphere. I’ve never eaten at the Barbecue place and I hear they now have a Greek place – I’d love to do a tour of their restaurants.
p.s. love that cute fork! 🙂
We have a papadeaux here. They make the best dirty rice I’ve ever tasted.
You have no idea how excited I am that you found this! We always went to Pappasito’s and Papadeaux