Seafood: Shrimp Remoulade

posted by techgoddess 01-30-101 5:08 PM

Shrimp Remoulade

2 eggs
1/4 Cup Whole Grain Mustard or Creole Mustard
3 TBSP. Brown Mustard
1/2 Cup Ketchup
1 3/4 TBSP. Red Wine Vinegar
3 TBSP. Horseradish Sauce
2 TBSP. Worcestershire Sauce
1 TBSP. Paprika
1/4 Cup Celery, coarsely chopped
3 TBSP Minced Garlic
1/4 Cup Minced Parsley
2 Bay Leaves
1 tsp. Salt
2 TBSP. Fresh Lemon Juice
1 tsp. Hot Sauce
1/2 Cup Olive Oil
2 Lbs. Boiled Shrimp, shelled, cleaned and chilled (you can use frozen)
Lemon wedge

In a food processor combine the first 15 ingredients. Process until smooth. Slowly pour in Oil and blend well. Chill.

To serve: Place a lettuce leaf on a plate. Pour some of the Remoulade onto leaf. Arrange shrimp on sauce. Garnish with lemon wedge. Serve as an appetizer.

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