| 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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“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”