Recipe

Shrimp Remoulade Recipe

	Astrochef / All my dishes 1 year ago 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. Very much like the tartar sauc... More Prep:20m Servings:8	Astrochef
	creole cajun

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Ingredients

2 Pounds Medium Fresh Shrimp, cooked and cleaned

1 Cup Mayonnaise

4 Anchovy Fillets, finely chopped

3/4 Teaspoon English Mustard Powder

1 1/2 Tablespoons Dry White Wine

1 1/2 Teaspoons Tarragon Vinegar

1/2 Teaspoon Minced Fresh Tarragon

1 Clove Garlic, finely chopped

3 Tablespoons Freshly Chopped Parsely

2 Ribs Celery, finely chopped

3 Drops Hot Pepper Sauce, I like to use Louisana magic or Texas Gold

1/2 Teaspoon Sea Salt

1 Pinch Cracked Black Pepper

2 Tablespoons Capers, drained

1 Head Lettuce, Finely Shredded

1/4 Cup Chopped Scallions

Directions

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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Comments

elgab89 12 months ago said:
Oh, tarragon and parsley - my fave herbs!They work so well with seafood. You got my 5!

krumkake 10 months, 3 weeks ago said:
Another salad I must try - such fantastic flavors, and seafood is probably my favorite. Thank you so much for sharing your recipes...Krum
PS - and I so love your "educational" information with your posts...I always enjoy reading about the history or making of a recipe.

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