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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Shrimp Remoulade Recipe

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This recipe for Shrimp Remoulade is from Ga-ga's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup Creole or spicey brown mustard
2 T paprika
1 tsp ground red pepper
4 tsp salt
1/2 cup tarragon vinegar
1/3 cup olive oil
1 1/2 cups chopped green onions, including the green tops
1/2 cup very finely chopped celery
1/2 cup coarser chopped fresh parsley
2 to 3 lbs medium size cook, deveined shrimp
1 large head of iceberg (or other) lettuce, cut in shreds
Directions:
Directions:
Combine the mustard, paprika, red pepper & salt in a deep bowl & stir with a wire whisk until all ingredients are combined.
Beat in the vinegar, whisking constantly, pour in the oil in a slow, thin stream & continue to beat until the sauce is smooth & thick.
Add the green onions, celery & parsley and mix well.
Cover the bowl tightly & let the sauce rest ar room temperature for at least 4 hours before serving.
Just before serving, mound the shredded lettuce attractively on individual serving plates and arrange the shrimp on top.
Spoon the removal de sauce over the shrimp & serve.
Number Of Servings:
Number Of Servings:
6 to 8 first course or 4 main servings

 

 

 

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