Name: Shrimp or Crab Remoulade
Ingredients: 2 lb Medium to large shrimp; boiled and deveined -or-; 2 c Lump crabmeat; cooked; Lettuce; shredded; 4 oz Mayonnaise; 4 tb Creole mustard; 1/4 c Onions; minced; 1/4 c Green onions; finely chopped; 2 Cloves garlic; minced; 2 tb Parsley; minced; 1 tb Worcestershire sauce; Salt and pepper to taste; Cayenne pepper to taste; Garnish:; Lemon wedges; Parsley; Paprika

There are seasons in the lives of all when it is not easy, no not even for Christians, to believe that God is faithful. Our faith is sorely tried, our eyes bedimmed with tears, and we can no longer trace the outworkings of His love. Our ears are distracted with the noises of the world, harassed by the atheistic whisperings of Satan, and we can no longer hear the sweet accents of His still small voice. Cherished plans have been thwarted, friends on whom we relied have failed us, a profest brother or sister in Christ has betrayed us. We are staggered. We sought to be faithful to God, and now a dark cloud hides Him from us. We find it difficult, yea, impossible, for carnal reason to harmonize His frowning providence with His gracious promises.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Meats	Cajun	Cajun, Appetizer, Shrimp	1	Servings

INGREDIENTS

2	lb	Medium to large shrimp; boiled and deveined -or-
2	c	Lump crabmeat; cooked
		Lettuce; shredded
4	oz	Mayonnaise
4	tb	Creole mustard
1/4	c	Onions; minced
1/4	c	Green onions; finely chopped
2		Cloves garlic; minced
2	tb	Parsley; minced
1	tb	Worcestershire sauce
		Salt and pepper to taste
		Cayenne pepper to taste
		Garnish:
		Lemon wedges
		Parsley
		Paprika

INSTRUCTIONS

REMOULADE SAUCE
1. Prepare the remoulade sauce by mixing the above ingredients. 2. Mix the
boiled deveined shrimp with a generous amount of the remoulade sauce and
let shrimp marinade in the refrigerator for a few hours before serving. 3.
Arrange the shrimp on a bed of shredded lettuce. Garnish with a lemon
wedge, parsley and paprika.
When using crabmeat, carefuly fold the lump crabmeat with the sauce, being
careful not to break up the lumps. Serve and garnish the same as above.
Posted to recipelu-digest Volume 01 Number 416 by RecipeLu
<[email protected]> on Dec 30, 1997

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