Shrimp Remoulade Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Shrimp shelled deveined,
3 tbsp: Creole mustard,
3 tbsp: White vinegar,
1 tbsp: Paprika,
1: Garlic clove,
2 tsp: Prepared horseradish,
1/3 cup: Olive oil,
Hot pepper sauce to taste,
1 Stalk: celery minced,
3: Scallions, minced
1/2 cup: Parsley leaves minced,
Directions:
Boil shrimp--just til turn pink, dont overcook Drain; whisk mustard,
vinegar, parsley, paprika, garlic and horseradish. Gradually whisk in
oil in a thin stream add pepper sauce and salt to taste. Fold in the
celery, scallions and reserved shrimp until well coated. Cover and
refrigerate at least 3 hours and up to 24 hours. Can serve on lettuce
cold or at room temp.Recipe from Galatoires in New Orleans.
^^^^^^^^^^^^^^^^^^^^^^SHARI in Chatsworth, CA^^^^^^^^^^^^^^^
Source from luhu.jp
vinegar, parsley, paprika, garlic and horseradish. Gradually whisk in
oil in a thin stream add pepper sauce and salt to taste. Fold in the
celery, scallions and reserved shrimp until well coated. Cover and
refrigerate at least 3 hours and up to 24 hours. Can serve on lettuce
cold or at room temp.Recipe from Galatoires in New Orleans.
^^^^^^^^^^^^^^^^^^^^^^SHARI in Chatsworth, CA^^^^^^^^^^^^^^^
Source from luhu.jp
Tags
Seafood