| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Appetizer, Cajun, 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 | T | Creole mustard |
| 1/4 | c | Onions, minced |
| 1/4 | c | Green onions, finely chopped |
| 2 | Cloves garlic, minced | |
| 2 | T | Parsley, minced |
| 1 | T | Worcestershire sauce |
| Salt and pepper to taste | ||
| Cayenne pepper to taste | ||
| Garnish: | ||
| Lemon wedges | ||
| Parsley | ||
| Paprika |
INSTRUCTIONS
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 <recipelu@geocities.com> on Dec 30, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1158
Calories From Fat: 422
Total Fat: 47.5g
Cholesterol: 1172.6mg
Sodium: 6125.6mg
Potassium: 1524.3mg
Carbohydrates: 52.9g
Fiber: 2.8g
Sugar: 14g
Protein: 126.8g