shrimp remoulade dnsr31a
- Categories
- Fish/seafoo
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Shrimp, cooked and peeled |
| 1 cup | Olive oil (or salad oil) |
| ½ cup | Tarragon vinegar |
| 1¼ cup | Celery, chopped |
| 2½ teaspoon | Green pepper, chopped |
| 1 tablespoon | Onion, chopped |
| 5 tablespoons | Parsley, chopped |
| ¾ cup | Creole mustard |
| 2½ teaspoon | Salt |
| ½ teaspoon | Black pepper |
| ¼ cup | Paprika |
Mix all ingredients and let marinate in refrigerator for twenty-four hours, stirring often. Use as salad, or on toast or crackers. "Charleston Receipts" formatted by Mary Bowles.
Similar recipes
- Baked crabmeat dnsr31a
- Celery remoulade
- Codfish cakes dnsr31a
- Crab cakes dnsr31a
- Crab casserole dnsr31a
- Crawfish remoulade
- Fiery remoulade
- Fried crawfish remoulade
- Remoulade
- Remoulade dressing
- Remoulade salmon
- Remoulade sauce #2
- Remoulade sauce for shrimp
- Shrimp remoulade #1
- Shrimp remoulade #2
- Shrimp remoulade salad
- Shrimp royale dnsr31a
- Stuffed flounder dnsr31a
- Stuffed shrimp dnsr31a
- Tofu remoulade
Random recipe of the day
Follow us
