Shrimp remoulade #2

Yield: 4 Servings

Measure Ingredient
1 pounds Shrimp; cooked, peeled & deveined
4 smalls Shallots; minced
1 Clove (small) garlic; pressed
1 tablespoon Creole mustard
1 tablespoon Mayonnaise
1 tablespoon Ketchup
1 tablespoon Worcestershire sauce
1 Lemon; juice of, strained
Cream of horseradish sauce; optional
1 teaspoon Olive oil; optional

Combine all the ingredients except the shrimp; mix well. Place in a container with the shrimp; cover and refrigerate. The remoulade is best prepared the day before serving. Serve on a bed of lettuce, garnished with hard-boiled eggs, black and green olives. Allow 10 to 12 medium shrimp per serving.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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