Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Shrimp; cooked, peeled & deveined |
4 smalls | Shallots; minced |
1 \N | Clove (small) garlic; pressed |
1 tablespoon | Creole mustard |
1 tablespoon | Mayonnaise |
1 tablespoon | Ketchup |
1 tablespoon | Worcestershire sauce |
1 \N | Lemon; juice of, strained |
\N \N | 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, .