Shrimp
Remoulade Sauce
2
egg yolks
1/4 cup olive oil
1/2 cup finely chopped celery
1/2 cup finely chopped parseley
1/2 cup finely chopped onions
1/2 cup prepared horseradish
1/4 lemon, seeded, and grated
1 crumbled bay leaf
2 Tbsp. creole or brown mustard
2 Tbsp. catsup
2 Tbsp. Worcestershire sauce
1 Tbsp. prepared mustard
1 Tbsp. minced garlic
1 Tbsp. sweet paprika
1 Tbsp. of your favorite Lousiana hot sauce (Tabasco, Crystal,
etc.)
1 lb. cleaned, cooked shrimp
or
1 and 1/2 lb. crawfish tails
Beat
the egg yolks for 1 and 1/2 minutes, while slowly adding the olive
oil as you beat the eggs. Blend together the remaining ingredients
one at a time. Throughly chill in a covered container in the refrigerator.
When ready to serve, add chilled boiled shrimp (or crawfish tails)
to remoulade salad sauce and serve on a bed of shredded lettuce.
Makes a nice, light salad when you don't want to eat too much
before a night of dancing.
Excerpted
from the Shoreline Amphitheature's Official Cookbook of New Orleans
by the Bay
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