| 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
<recipelu@geocities.com> on Dec 30, 1997
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