"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Shrimp Remoulade Recipe

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This recipe for Shrimp Remoulade, by , is from The Huiet Family Cookbook ,volumn II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Isabel Hopkins
Added: Tuesday, November 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c chopped onions
3/4c oil
1/4c tarragon vinegar
1/2c brown creole mustard (spicey brown)
2 tsp paprika
3/4 tsp cayenne pepper
2 tsp kosher salt
4 cloves garlic
1/2 c chopped green onion
2 lbs boiled peeled shrimp
5 c shredded iceberg lettuce

Directions:
Directions:
In a blender place onions, oil, vinegar, mustard, paprika pepper salt and garlic. Blend 5or 6 seconds, stir, blend another 5-6 secoonds. Add green onions and blend for 2 seconds. If you blend too long you may have puree. Chill sauce overnight or at least a few hours to let the ingredients "marry". Arrange lettuce, top with shrimp and cover with chilled sauce.. You may use salad plates or a platter.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
A favorite New Orleans dish served in all the famous restaurants. It is always part of our "celebration" dinners. You can make a White remoulade by using 1/2c oil , 1/4c good mayo and no paprika. Both are yummy.

 

 

 

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