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, .