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Shrimp Remoulade Recipe

   
 

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     Shrimp Remoulade

Category   Salads - Soups - Sidedishes
Sub Category   Holiday Dish
Servings   8
Preptime   30 minutes

Ingredients
1 1/2 cups mayonnaise
1/2 cup creole or horseradish mustard
1 TBSP Worcestershire sauce
4 TBSP catsup
1 tsp Tabasco sauce
1/2 cup finely chopped green onions
1/4 cup finely diced celery
2 Tbsp minced garlic
1/4 cup finely chopped parsley
 
1/2 TBSP lemon juice
3 chopped hard boiled eggs
salt and cracked pepper to taste
3 dozen 21-25 count boiled shrimp, peeled and deveined
2 heads of iceberg lettuce, chopped

Instructions
In mixing bowl, combine the first 10 ingredients. Wisk well to incorporate the seasonings. Once blended, cover and refrigerate over night. (a minimum of 4 hours is required for flavor to develop.)
Sauce can be made and refrigerated and ladled over cold shrimp the next day. Serve over chopped iceberg lettuce with lemon wedges and sprinkled with finely grated eggs.


Originally Submitted
1/19/2011





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