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Shrimp Remoulade
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By Cheri Sicard
Posted July 23rd, 2007
Servings: 6
Author Notes: This classic sauce, usually served with boiled shrimp, is a traditional New Orleans favorite.
Ingredients: 1 1/2 cups mayonnaise
1/3 cup Creole mustard
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/3 cup finely diced green onions
1/3 cup finely diced celery
1 tablespoon minced garlic
1/4 cup finely chopped parsley
2 teaspoons lemon juice
salt and pepper to taste

about 3 dozen boiled shrimp (unless you want to use the sauce for another purpose)
Instructions: Combine all ingredients, except shrimp, in a mixing bowl and combine well. Cover and refrigerate for at least 4 hours before serving. To serve, arrange boiled shrimp on a lettuce leaf on a plate and top with sauce.


 

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