Shrimp remoulade
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | cup | Water |
| 1 | tablespoon | Salt |
| 1½ | teaspoon | Crab boil seasoing, liquid |
| 1½ | pounds | Shrimp, medium; unpeeled |
| ¼ | cup | Mayonnaise |
| ¼ | cup | Oil, vegetable |
| 3 | tablespoons | Mustard, Dijon |
| Lemon wedges | ||
| 1 | tablespoon | Horseradish, prepared |
| 1 | tablespoon | Lemon juice |
| 2 | teaspoons | Parsley, fresh; chopped |
| 1 | teaspoon | Vinegar, red wine |
| ½ | teaspoon | Paprika |
| 2 | Garlic cloves; crushed | |
| 6 | cups | Lettuce; shredded |
| Parsley sprigs | ||
Directions
GARNISHES
Combine first 3 ingredients in a Dutch oven; bring to a boil. Add shrimp, and cook 3 to 5 minutes or until shrimp turns pink. Drain well; rinse with cold water.
Peel shrimp, and devein, if desired. Chill.
Combine mayonnaise and next 8 ingredients in container of an electric blender; process until blended. Chill.
Combine shrimp, shredded lettuce, and mayonnaise mixture, tossing to coat. Serve on lettuce. Garnish, if desired.
SOURCE: Southern Living Home for the Holidays. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 10-29-94