Set 'em up again Barkeep, and how's about some Nawlins eats? Shrimp Remoulade sounds good!
Orc, set about deveining the shrimp, will ya?
Shrimp Remoulade
1-1/2 cups mayonnaise
1/2 cup Creole mustard
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/2 cup green onions, finely chopped
1/4 cup celery, finely chopped
1/4 cup fresh parsley, finely chopped
2 tablespoons minced garlic
2 teaspoons fresh lemon juice
3 pounds medium shrimp, peeled and cooked
1 head Iceberg lettuce (optional)
Clean and de-vein the shrimp. Boil in a large pot for 3 minutes, remove and place in a container in the refrigerator or over ice. In a medium-size mixing bowl, blend mayonnaise, mustard, Worcestershire, Tabasco, onions, celery, parsley, garlic and lemon juice. Chill sauce in the refrigerator or over ice for about 1 hour before serving. Serve shrimp and sauce as dip, or place shrimp on a plate of lettuce with sauce poured on top. Serves 6-9
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