Dec 2, 2006
Shrimp Remoulade
- 1 lb shrimp, raw, shelled, deveined
- romaine lettuce
- 2/3 cup tomato sauce
- 1 tsp dijon
- 2 tbsp horseradish
- 1 tbsp worcestershire sauce
- 1/2 tsp tabasco
- 2 tbsp minced parsley
- sea salt and cracked pepper
- 1 tsp cayenne
- 2 bay leaves
- Heat 1 1/2 quarts of water to boiling point with 2 tsp salt, the cayenne and the bay leaves.
- Add the shrimp and boil for 4 to 5 minutes, until pink.
- Chill the shrimp on a bed of the romaine lettuce.
- Combine the tomato sauce, dijon, horseradish, worcestershire sauce, tabasco, and parsley.
- Check seasoning and add salt and pepper as needed.
- Serve the shrimp cold with the sauce.
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