Shrimp remoulade - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Fresh lemon juice |
| ¼ | cup | Creole mustard or Dijon mustard |
| 2 | tablespoons | Prepared white horseradish |
| 2 | teaspoons | Paprika |
| 2 | Garlic cloves, minced | |
| ⅛ | teaspoon | Cayenne pepper |
| ¾ | cup | Olive oil |
| ⅔ | cup | Finely chopped celery |
| ⅔ | cup | Finely chopped onion |
| 2 | tablespoons | Thinly sliced green onions |
| 2 | tablespoons | Finely chopped fresh parsley |
| 1 | pounds | Peeled deveined cooked medium shrimp |
| Butter lettuce | ||
Directions
Whisk first 6 ingredients together in medium bowl to combine.
Gradually add oil, whisking constantly until mixture thickens. Stir in celery, onion, green onions and parsley. Season with salt and pepper. Place shrimp in large bowl. Mix in enough dressing to coat.
Cover shrimp and remaining dressing separately and refrigerate until chilled, about 2 hours. (Can be made 6 hours ahead. Keep refrigerated.)
Arrange lettuce on 4 plates. Spoon shrimp atop lettuce. Serve, passing remaining dressing separately.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>