Oct 3, 2008 8:14 am US/Pacific
Shrimp Remolaude
Remoulade Sauce
Top your crab, shrimp, lobster, salmon dishes or seafood po boy sandwich with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans
Ingredients
1 cup mayonnaise
1/4 cup chili sauce
2 tablespoons creole mustard * substitute a grainy horseradish mustard if you
can not fine creole mustard
2 tablespoons extra virgin olive oil
1 tablespoon Louisiana hot sauce or more if you like it HOT
2 tablespoons fresh squeezed lemon juice
1 teaspoon Worcestershire sauce
4 medium green onions, finely chopped
2 tablespoons fresh parsley finely chopped
2 tablespoons minced celery
1 clove garlic minced
1/2 teaspoon chili powder
1 teaspoon salt or to taste or even salt substitute
1/2 teaspoon cayenne pepper
In bowl mix mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice,
and Worcestershire sauce. Stir in green onions, parsley, celery and garlic.
Season with chili powder and salt and pepper. Cover and refrigerate.
Best when prepared the day before......
Take cooked shrimp any size and coat with sauce over night
This is a fabulous seafood sauce
A great salad, take lettuce leaves arrange in bottom of bowl, fill with shredded
iceberg lettuce, add layer of sauce soaked shrimp, garnish with tomato wedges
and hard boiled egg wedges top with more sauce..............
Lousiana Sue
Catering
916.806.2820
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