Shrimp Remoulade Recipe
The shrimp remoulade is a cooked and chilled shrimp preparation that can be served as a side. Flavored with lemon and bay leaves along with garlic and seasoned accordingly, the shrimp is tossed with horseradish mix of hot pepper sauce, paprika and mustard and can be served on lettuce leaves.
Ingredients
3 cups water
1 lemon, cut into quarters
2 bay leaves
2 garlic cloves, cut in half
1 1/2 teaspoons salt
1/2 teaspoon ground red pepper
1 pound fresh or frozen peeled and deveined shrimp
2 tablespoons vinegar
2 tablespoons prepared Creole style or German style mustard
2 teaspoons prepared horseradish
1 1/2 teaspoons paprika
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Dash bottled hot pepper sauce
2 tablespoons olive or salad oil
1/4 cup sliced green onions
2 tablespoons snipped parsley
Lettuce leaves
Directions
In a saucepan combine water, lemon, bay leaves, garlic, salt, and red pepper.
Bring to boiling.
Reduce heat.
Simmer, uncovered, 10 minutes.
Turn heat to high.
Add shrimp.
Simmer for 1 to 3 minutes or till shrimp turn pink.
Drain off liquid and discard lemon and bay leaves.
Cool shrimp.
In a small mixer bowl combine vinegar, mustard, horseradish, paprika, salt, pepper, and hot pepper sauce.
Slowly add olive or salad oil, beating well with an electric mixer.
Stir in green onions and snipped parsley.
In a medium mixing bowl stir together cooked shrimp and oil mixture.
Cover and chill for 4 to 24 hours, stirring shrimp occasionally.
Using a slotted spoon, spoon shrimp mixture atop lettuce on a platter.
Bring to boiling.
Reduce heat.
Simmer, uncovered, 10 minutes.
Turn heat to high.
Add shrimp.
Simmer for 1 to 3 minutes or till shrimp turn pink.
Drain off liquid and discard lemon and bay leaves.
Cool shrimp.
In a small mixer bowl combine vinegar, mustard, horseradish, paprika, salt, pepper, and hot pepper sauce.
Slowly add olive or salad oil, beating well with an electric mixer.
Stir in green onions and snipped parsley.
In a medium mixing bowl stir together cooked shrimp and oil mixture.
Cover and chill for 4 to 24 hours, stirring shrimp occasionally.
Using a slotted spoon, spoon shrimp mixture atop lettuce on a platter.
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