| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizer | 4 | Servings | |
INGREDIENTS
| 1 | lb | Shrimp; cooked, peeled & deveined |
| 4 | sm | Shallots; minced |
| 1 | Clove (small) garlic; pressed | |
| 1 | tb | Creole mustard |
| 1 | tb | Mayonnaise |
| 1 | tb | Ketchup |
| 1 | tb | Worcestershire sauce |
| 1 | Lemon; juice of, strained | |
| Cream of horseradish sauce; optional | ||
| 1 | ts | Olive oil; optional |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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