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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Shrimp Remoulade Recipe

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This recipe for Shrimp Remoulade is from The Mitchell/Mays Family 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:  
3 cup water
2 bay leaves
1/2 teaspoon white pepper
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon basil
1-1/2 pound unpeeled medium shrimp (without heads)
1-1/2 cups Remoulade Sauce
6 large bowl-shaped lettuce leaves
2 cups very thinly shredded lettuce
1-1/2 small tomatoes, cut in 12 wedges
12 black olives
6 large sprigs, parsley
Directions:
Directions:
Combine water & seasonings in large saucepan. Bring to a boil; reduce heat & simmer for 3 minutes. Turn heat to high & add shrimp. Cook uncovered over high heat for 3 minutes. Immediately drain the shrimp and refrigerate. When cool, peel shrimp and then chill well. Combine the shrimp and Remoulade Sauce. For each serving, place a lettuce leaf on a salad plate and mound about 1/3 cup shredded lettuce in the center; top with 6 - 8 shrimp. Garnish each salad with 2 tomato wedges, 2 black olives and a sprig of parsley.

 

 

 

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