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Shrimp Remoulade - 1

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, H, C
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Shrimp - drained - peeled and deveined

  2. Sauce

  3. 2 E garlic cloves - pressed (large)

  4. 1 Egg - hard boiled

  5. 3 Anchovies

  6. 3/4 cup 177ml Olive oil

  7. 1/4 cup 59ml Vinegar

  8. 1 tablespoon 15ml Lemon juice - fresh

  9. 1/2 cup 118ml Ketchup

  10. 2 tablespoons 30ml Worcestershire sauce

  11. 8 tablespoons 120ml Creole mustard

  12. 2 teaspoons 10ml Dry mustard

  13. 2 teaspoons 10ml Dijon mustard

  14. 1 tablespoon 15ml Paprika

  15. Salt & pepper - to taste

Instructions Jump to Ingredients ↑

  1. In a food processor, blend garlic, egg and anchovies to a smooth paste.

  2. Transfer to a bowl. Stir in olive oil, lemon juice, ketchup, Worcestershire, mustards, paprika, salt and pepper.

  3. Refrigerate until ready to serve.

  4. From the Official Louisiana Seafood and Wild Life Game Cookbook. This very fine cookbook is available for $12.00 from; Louisiana Cookbook Department of Wildlife and Fisheries P.O. Box 15570 Baton Rouge, LA 70895

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