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Antoine's Shrimp Remoulade

Source of Recipe


From "Antoine's Restaurant Since 1840 Cookbook"






List of Ingredients



• -- Boiled Shrimp --
  
• 2 Tbsp salt
  
• 1 Tbsp cayenne pepper
  
• 2 bay leaves
  
• 6 cups water
  
• 4-1/2 cups raw headless shrimp, shells on
  
• .
  
• -- Remoulade Sauce --
  
• 2/3 cup catsup
  
• 1/2 tsp powdered mustard
  
• 2 Tbsp horseradish
  
• 1 Tbsp Worcestershire sauce
  
• 1/2 tsp Tabasco sauce
  
• 1 Tbsp minced green onions
  
• 1 Tbsp minced celery
  
• 1 Tbsp minced parsley
  
• .
  
• To serve: 3 cups shredded lettuce
  






Instructions



1. To prepare shrimp:
   In large saucepan, add salt, cayenne and bay leaves to water and bring to boil. Add shrimp, and when water returns to a boil, continue boiling 5 minutes. Turn off heat and let soak for 10 minutes. Drain shrimp and chill.
   
   
2. Peel shrimp. You will have about 3 cups.
   
   
3. To prepare remoulade sauce:
   Stir together catsup, mustard, horseradish, Worcestershire sauce, Tabasco sauce, green onions, celery and parsley.
   
   
4. To finish:
   Blend shrimp with sauce, being careful not to break shrimp. Chill in refrigerator.
   
   
5. To serve:
   Place 1/2 cup lettuce on each of 6 cold appetizer plates. Spoon shrimp onto lettuce and serve.
   
   Serves 6 as an appetizer.