|1 pounds||Shrimp; cooked, peeled & deveined|
|4 smalls||Shallots; minced|
|1||Clove (small) garlic; pressed|
|1 tablespoon||Creole mustard|
|1 tablespoon||Worcestershire sauce|
|1||Lemon; juice of, strained|
|Cream of horseradish sauce; optional|
|1 teaspoon||Olive oil; optional|
Combine all the ingredients except the shrimp; mix well. Place in a container with the shrimp; cover and refrigerate. The remoulade is best prepared the day before serving. Serve on a bed of lettuce, garnished with hard-boiled eggs, black and green olives. Allow 10 to 12 medium shrimp per serving.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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