Side Pannel
Shrimp Remoulade
Ingredients List
- 1 1/2 lb Shrimp shelled deveined
- 3 tb Creole mustard
- 3 tb White vinegar
- 1 tb Paprika
- 1 Garlic clove;
- 2 ts Prepared horseradish
- 1/3 c Olive oil
- Hot pepper sauce to taste
- 1 Stalk celery minced
- 3 Scallions, minced
- 1/2 c Parsley leaves minced
Directions
Boil shrimpjust til turn pink, don't overcook Drain; whisk mustard,
vinegar, parsley, paprika, garlic and horseradish. Gradually whisk in oil
in a thin stream add pepper sauce and salt to taste. Fold in the celery,
scallions and reserved shrimp until well coated. Cover and refrigerate at
least 3 hours and up to 24 hours. Can serve on lettuce cold or at room
temp.Recipe from Galatoire's in New Orleans. ^^^^^^^^^^^^^^^^^^^^^^SHARI in
Chatsworth, CA^^^^^^^^^^^^^^^
vinegar, parsley, paprika, garlic and horseradish. Gradually whisk in oil
in a thin stream add pepper sauce and salt to taste. Fold in the celery,
scallions and reserved shrimp until well coated. Cover and refrigerate at
least 3 hours and up to 24 hours. Can serve on lettuce cold or at room
temp.Recipe from Galatoire's in New Orleans. ^^^^^^^^^^^^^^^^^^^^^^SHARI in
Chatsworth, CA^^^^^^^^^^^^^^^
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