Classic Shrimp Remoulade
Verified by stevemur
|1/4 cupprepared horseradish|
|1/4 cupcreole mustard; such as Zatarain's|
|2 tablespoonsprepared yellow mustard|
|2 tablespoonsWhite vinegar|
|1/2 lemon; the juice of|
|1/2 cupgreen onion; finely chopped|
|1/4 cupcelery; finely chopped|
|1/4 cupparsley; finely chopped|
|1 clovegarlic; minced|
|1/8 teaspoonCayenne pepper|
|1 dashTabasco sauce|
|1 fresh egg; (or pasteurized equivalent)|
|3/4 cupVegetable oil|
|2 poundsboiled shrimp|
|1 1/2 cupscucumbers; very thinly sliced|
|1/2 cupradish; very thinly sliced|
|2 cupsfrisee or curly endive lettuce|
|1/2 cupvinaigrette dressing|
Classic Shrimp Remoulade Preparation
1-Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
2-Cover and mix at high speed until well blended.
3-Remove cover and gradually add oil in a slow steady stream.
4-Sauce will thicken to a pourable, creamy consistency.
5-Store in covered container in refrigerator up to 3 days.
6-Serving suggestion: toss boiled shrimp in remoulade sauce.
7-Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.
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