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Shrimp Remoulade Recipe

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This recipe for Shrimp Remoulade, by , 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!

Allie Mitchell


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

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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