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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Shrimp Remoulade Recipe

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This recipe for Shrimp Remoulade is from It's about Thyme!, 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:  
3/4 cup chopped celery,
3/4 cup chopped scallions (white and green parts),
1/2 cup chopped curly parsley,
1 cup chopped yellow onion,
1/2 cup ketchup,
1/2 cup tomato puree,
1/2 cup coarse grainy brown mustard,
2 tbls prepared horseradish,
1/4 cup red wine vinegar,
2 tbls hot paprika,
1 tsp Worcestershire sauce,
1/2 cup salad oil,
4 dozen large shrimp peeled, boiled and chilled,
1 head of iceberg lettuce cut into ribbons.
Directions:
Directions:
Mince the celery, scallions, parsely, and onions in a food processor. Add the ketchup, tomato puree, mustard, horseradish, red wine vinegar, paprika and Worcestershire. Begin processing again and add the oil in a slow drizzle. Stop when the dressing is smooth.

Chill for 6-8 hours or overnight.

In a large mixing bowl, toss the shrimp gently with the sauce to coat. Divide the lettuce among 6 chilled salad plates. Divide the shrimp evenly atop the lettuce and serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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