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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Shrimp Remoulade Recipe

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This recipe for Shrimp Remoulade is from The Ragan Family Cookbook Project , 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 bunch green onions, cut up
2 stalks celery, cut up
2 sprigs parsley cut up
3 T. Creole mustard
5 t. paprika
1 1/4 t. salt
1/2 t. freshly ground pepper
1/4 t. cayenne
6 T. white vinegar
5 t. fresh lemon juice
1/2 t. dried basil
3/4 cup olive oil

1 green onion, chopped
1 T. chopped celery
2 t. minced parsley
1 cup chopped Romaine lettuce
1 lb boiled shrimp, peeled and deveined
Directions:
Directions:
Grind the green onions, celery and parsley sprigs in a food processor or blender. Place vegetable mixture in a china or stainless bowl and add the mustard, paprika, salt, pepper and cayenne and blend well. Add the vinegar, lemon juice and basil and blend again. Next add the chopped onion, chopped celery and finely minced parsley. Mix well. Gradually add the olive oil stirring constantly. Cover and refrigerate for at least 3 hours.
At serving time, chop the lettuce placing 1/4 cup on each salad plate. Top each plate with the shrimp. After stirring it well, place the Remoulade sauce on top of the shrimp completely covering the shrimp. Serve well chilled

 

 

 

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