New Orleans Shrimp Remoulade

Posted by Sue Freeman

New Orleans Shrimp Remoulade

2 lbs fresh shrimp, poached, shelled and cleaned
1 clove garlic, minced
1/2 c finely chopped celery
1 stalk finely chopped green onion
1 Tablespoon chopped chives
6 T olive oil
3 T lemon juice
1/4 t. hot pepper sauce
1/4 cup Worchestershire sauce
1/4 c chili sauce
2 T prepared mustard
3/4 t salt
3/4 t white pepper
bibb lettuce

Combine all ingredients except lettuce and marinate for 2 hours. Don't let it sit more than 12 hours as it will become very soggy. Keep it chilled. Serve over bibb lettuce.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line