Remoulade Sauced Shrimp Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is the way I prepare my shrimp salad, but the remoulade sauce is excellent over fish, or as a side condiment with shellfish. Keep it cool, of course, and serve the sauce within a few days to assure freshness! Read more ! Enjoy! -Kn0x- Ingredients:
3 hard cooked egg yolks, sieved |
2 cloves garlic, crushed then minced |
2 tbsp. prepared mustard |
1 1/2 c. mayonnaise (not salad dressing) |
1 tbsp. worcestershire |
1 tbsp. mild paprika |
1 1/2 tbsp. horseradish |
dash of tabasco |
2 tbsp. vinegar |
1/4 c. finely chopped parsley or 1 tablespoon dried |
salt & pepper to taste |
Directions:
1. Blend ingredients and chill. Makes about 2 cups. Go easy on
2. salt and pepper.
3. Shrimp Salad: For shrimp salad, blend 1 quart cooked,
4. chopped shrimp, 1/2 cup finely chopped celery, 1/4 cup chopped
5. onion, 2 boiled eggs and enough Remoulade sauce to hold the
6. mixture together.
7. Serve on toast points, or a good baguette sliced and toasted for a nice appetizer. Scoop into a pita pocket for a quickie lunch or onto a pile of garden greens as a nice patio luncheon with the gals. Perhaps into a scooped out beautiful tomato...
8. Enjoy!! -Kn0x-
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