Shrimp Remoulade Recipe
Ingredients
| Salad oil | 142 1⁄2 Milliliter (0.5 Cup Plus 2 Tablespoons) | |
| Prepared mustard | 1⁄4 Cup (4 tbs) | |
| Vinegar | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper sauce | 1⁄4 Teaspoon | |
| Paprika | 2 Tablespoon | |
| Hard cooked egg yolk | 1 | |
| Minced celery | 1⁄2 Cup (8 tbs) | |
| Grated onion | 2 Tablespoon | |
| Snipped parsley | 2 Tablespoon | |
| Minced green pepper | 2 Tablespoon | |
| Hard cooked egg white | 1 , chopped | |
| Cooked shrimp | 1 Pound, cleaned (Medium Sized) | |
| Lettuce | 4 (Use Crisp Leaves) |
Directions
Beat oil, mustard, vinegar, salt, red pepper sauce, paprika and egg yolk with rotary beater until thick and blended.
Fold in celery, onion, parsley, green pepper and egg white.
Gently stir in shrimp.
Cover; chill, stirring occasionally.
Just before serving, spoon shrimp mixture into lettuce-lined cocktail sherbets.
Fold in celery, onion, parsley, green pepper and egg white.
Gently stir in shrimp.
Cover; chill, stirring occasionally.
Just before serving, spoon shrimp mixture into lettuce-lined cocktail sherbets.
Chef
