Shrimp Remoulade
Source of Recipe
chef at world recipes
List of Ingredients
For the remoulade sauce:
1 cup (250 ml) mayonnaise
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) ketchup
2 Tbs (30 ml) finely chopped celery
1 Tbs (15 ml) prepared horseradish
1 Tbs (15 ml) finely chopped dill cucumber
1 Tbs (15 ml) finely chopped capers
1 Tbs (15 ml) Creole or Dijon mustard
1 Tbs (15 ml) finely chopped parsley
1/2 tsp (2 ml) finely chopped tarragon
1 Tbs (15 ml) hot sauce (or to taste)
1 lb (450 g) cooked, peeled, medium-sized shrimp
For the garnish:
Lettuce leaves
Tomato wedges or whole cherry tomatoes
Hard-cooked eggs, peeled and cut into rounds
or wedges
Black olives
Combine all the sauce ingredients in a bowl and stir or whisk until
thoroughly combined. Add the cooked shrimp and toss to coat with
the sauce. Place each serving of shrimp on a bed of lettuce leaves
and garnish with tomatoes, eggs, and black olives as desired. Serves
4 to 6.
Recipe
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