Shrimp Remoulade
From astrochef 15 years ago
- - to make
- Serves 8
A Shrimp Salad A Specialty Of New Orleans, For Dinner Parties I Used To Serve This With Hard Boiled Quail Eggs Quartered Remoulade or rémoulade is a fashionable condiment in many countries, and was invented in France. Read more Very much like the tartar sauce of the UK, remoulade is often Aioli or mayonnaise-based. While like tartar sauce, it is more yellowish, and occasionally curry flavoured, and at times contains chopped pickles or piccalilli, and can also contain horseradish, paprika, anchovies, capers and a mass of other ingredients. Its initial intention was probably for serving with meats. Now though it is frequently used as an accompaniment to seafood dishes specially pan-fried breaded fish fillets (mainly sole and plaice).mayonnaise-based. While like tartar sauce, it is more yellowish, and occasionally curry flavoured, and at times contains chopped pickles or piccalilli, and can also contain horseradish, paprika, anchovies, capers and a mass of other ingredients. Its initial intention was probably for serving with meats. Now though it is frequently used as an accompaniment to seafood dishes specially pan-fried breaded fish fillets (mainly sole and plaice). See less
Ingredients
- 2 Pounds Medium fresh shrimp, cooked and cleaned shopping list
- 1 Cup mayonnaise shopping list
- 4 anchovy fillets, finely chopped shopping list
- 3/4 Teaspoon English mustard Powder shopping list
- 1 1/2 Tablespoons dry white wine shopping list
- 1 1/2 Teaspoons tarragon vinegar shopping list
- 1/2 Teaspoon Minced Fresh tarragon shopping list
- 1 clove Garlic, finely chopped shopping list
- 3 Tablespoons Freshly Chopped Parsely shopping list
- 2 Ribs celery, finely chopped shopping list
- 3 Drops hot pepper sauce, I like to use Louisana magic or Texas Gold shopping list
- 1/2 Teaspoon sea salt shopping list
- 1 Pinch cracked black pepper shopping list
- 2 Tablespoons capers, drained shopping list
- 1 Head lettuce, Finely Shredded shopping list
- 1/4 Cup Chopped scallions shopping list
How to make it
- Keep the shrimp chilled until ready to serve.
- Combine the mayonnaise and all the remaking ingredients apart from the lettuce and scallions.
- Chill for 12 to 24 hours.
- When ready to serve, place the shredded lettuce onto individual plates or 1 large platter.
- Top with the shrimp and sauce, do not toss.
- Garnish with the scallions.
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