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Shrimp Remoulade
Jon Davies
Print Recipe
Course
Appetizer
Cuisine
Seafood
Ingredients
Cooked shrimp
cooled
Dressing
1
Rib celery
chopped
3
Green onions
chopped
2
Cloves
garlic
2
Tablespoons
chopped flat leaf parsley
2
Tablespoons
whole grain mustard
3
Tablespoons
horseradish
3
Tablespoons
ketchup
2
Tablespoons
vinegar
½
Lemon
seeded
1
Teaspoon
Worcestershire sauce
Salt
black pepper, cayenne pepper to taste
Hot sauce to taste
3
Egg yolks
Oil
Instructions
Process all dressing ingredients except egg yolks and oil in food processor until smooth.
Add the yolks. Drizzle oil in slowly until thick.
Pour over cool, cooked shrimp. Marinate 2-3 hours. Serve over lettuce.