Shrimp Remoulade 1 pound medium shrimp, peeled, deveined
and cooked | 1/2 cup horseradish | | 1 cup olive oil | 1/4 cup mayonnaise | | 1 cup vinegar | 3 cups minced celery | | 1-1/3 cups Creole mustard | 2/3 cup flat leaf parsley, chopped | | 1/3 cup paprika | 1/3 cup green onions, chopped | | 1 tablespoon black pepper | Lettuce | | 1-1/2 teaspoons salt | |
In mixing bowl, combine olive oil, vinegar, mustard, paprika, pepper, salt, horseradish and mayonnaise. Add celery, parsley, and green onion and mix well. Place shrimp in separate mixing bowl. Add 2-3 cups of remoulade sauce and mix well. Serve on a bed of lettuce. Serves 8.
Extra remoulade sauce will keep well in the refrigerator for 2 - 3 weeks. |
