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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Shrimp Remoulade Recipe

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This recipe for Shrimp Remoulade is from The Huiet Family Cookbook ,volumn II, 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:  
1/2 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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