Shrimp remoulade #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Celery; chopped fine |
| ½ | cup | Green onions; chopped fine |
| ½ | cup | Parsley; chopped fine |
| ¼ | cup | Dill pickle; chopped fine |
| 1½ | teaspoon | Garlic; chopped very fine |
| ¾ | cup | Creole mustard or stone-ground mustard or grained mustard |
| 2 | tablespoons | Horseradish |
| ¾ | cup | Salad oil |
| ⅛ | cup | Red wine vinegar |
| ¾ | teaspoon | Salt or to taste |
| 1 | tablespoon | Worcestershire sauce |
| 1 | pounds | Boiled shrimp; peeled and deveined |
| 4 | Leaves of crisp romaine or green-leaf lettuce | |
Directions
This is another one of those classic New Orleans dishes that appears on every menu in town. However, the variations are endless and exciting.
Traditionally this great dressing is served over cold shrimp, but I find that it goes well with many cold seafoods and seafood salads.
Combine all ingredients except the shrimp and lettuce. Whisk thoroughly until well blended. Chill before serving over the shrimp on lettuce beds.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .