Arnaud remoulade sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Prepared horseradish |
| ¼ | cup | Creole mustard |
| ½ | cup | Tarragon vinegar |
| 2 | tablespoons | Catsup |
| 1 | tablespoon | Paprika |
| 1 | teaspoon | Salt |
| 1 | large | Clove Garlic |
| 1 | cup | Salad oil |
| ⅓ | cup | Green onions -- sliced |
| ½ | cup | Celery -- sliced |
| ½ | teaspoon | Cayenne pepper |
Directions
Place all ingredients in blender or processor; puree. Pour sauce over boiled, peeled shrimp and allow to marinate at least 4 hours. Source: Arnaud's Restaurant NOLA
Recipe By : Arnaud's Restaurant From: Dan Klepach Date: 06-10-95 (159) Fido: Cooking