Shrimp remoulade #1

Yield: 4 Servings

Measure 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

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, .

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