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Recipe Source: cdkitchen.com
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Chef John Folse`s Shrimp Remoulade
Category: Shrimp
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Serves/Makes: 6
Ready in: 2-5 hrs
- 1 1/2 cup mayonnaise
- 1/2 cup Creole mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1/2 cup finely diced green onions
- 1/4 cup finely diced celery
- 2 tablespoons minced garlic
- 1/4 cup finely chopped fresh parsley
- 1/2 tablespoon lemon juice
- salt and cracked black pepper, to taste
- 36 (21-25 count size) cooked shrimp, peeled and deveined
Place the cooked shrimp in a covered container and chill until ready to serve. Combine the mayonnaise, mustard, Worcestershire sauce, hot sauce, green onions, celery, garlic, parsley, lemon juice, salt, and pepper in a bowl and mix well. Cover the bowl and refrigerate for 4 hours or overnight. Place 6 shrimp on each individual lettuce lined plate. Spoon the sauce over the shrimp and serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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