"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, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jo Snell

Category:
Category:

Ingredients:  
Ingredients:  
6 pounds raw, shell-on shrimp
2 bay leaves
1 tablespoon celery seed
3/4 cup salt
1 teaspoon cayenne pepper
2 cups oil
1/2 cup catsup
3 tablespoons lemon juice
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
One 5-ounce jar fresh horseradish
One 5-ounce jar hot Creole mustard
1 cup thinly sliced yellow onion
Salt and pepper, to taste

Directions:
Directions:
Place shrimp in a large pot and cover with water. Add bay leaves, celery seed, salt and cayenne. Bring to a boil and cook 5 minutes until shrimp are pink. Drain and peel.

In a bowl, combine remaining ingredients and stir until well combined. Stir in the peeled shrimp, and then cover and refrigerate. Serve with toothpicks or on crackers.

Personal Notes:
Personal Notes:
serves 12-14

 

 

 

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