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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Nothing speaks like New Orleans better than shrimp and remoulade sauce. Ingredients:
2 lbs medium shrimp, cooked and peeled |
1 1/2 cups mayonnaise |
1/2 cup ketchup |
4 tablespoons dijon mustard |
2 shallots, minced |
1 garlic clove, minced |
2 -4 tablespoons prepared horseradish (bottled) |
1/4 cup rice wine vinegar |
1/2 teaspoon celery salt |
1 teaspoon paprika |
3 tablespoons seafood seasoning spices |
2 teaspoons lemon juice |
1 teaspoon hot pepper sauce |
1/2 teaspoon salt |
6 flour tortillas |
shredded lettuce |
avocado, sliced |
Directions:
1. Chill the cooked shrimp in a large covered bowl in refrigerator for 1 hours
2. Make a remoulade sauce by combining all but last three ingredients in a food processor; blend until smooth.
3. Pour mixture over shrimp, stirring to coat. Marinate shrimp in sauce for an hour or more before serving.
4. Spoon shrimp mixture onto center of the flour tortilla and top with lettuce and avocado slices. Roll into a wrap and cut in half to serve.
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