Recipe

Remoulade Sauced Shrimp Salad Recipe

Add Step-by-Step Photos	Knoxcop / All my dishes 3 months, 1 week ago This is the way I prepare my shrimp salad, but the remoulade sauce is excellent over fish, or as a side condiment with shellfish. Keep it cool, of course, and serve the sauce within a few days to assure freshness! Enjoy! --Kn0x-- Prep:10m Cook:10m Servings:6	Knoxcop
	shrimp salad remoulade remoulade sauce tangy creamy

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Ingredients

3 hard cooked egg yolks, sieved

2 cloves garlic, crushed then minced

2 tbsp. prepared mustard

1 1/2 c. mayonnaise (not salad dressing)

1 tbsp. Worcestershire

1 tbsp. mild paprika

1 1/2 tbsp. horseradish

Dash of Tabasco

2 tbsp. vinegar

1/4 c. finely chopped parsley or 1 tablespoon dried

Salt & pepper to taste

Directions

Blend ingredients and chill. Makes about 2 cups. Go easy on

salt and pepper.

Shrimp Salad: For shrimp salad, blend 1 quart cooked,

chopped shrimp, 1/2 cup finely chopped celery, 1/4 cup chopped

onion, 2 boiled eggs and enough Remoulade sauce to hold the

mixture together.

Serve on toast points, or a good baguette sliced and toasted for a nice appetizer. Scoop into a pita pocket for a quickie lunch or onto a pile of garden greens as a nice patio luncheon with the gals. Perhaps into a scooped out beautiful tomato...

Enjoy!! --Kn0x--

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