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          SHRIMP WITH REMOULADE SAUCE

Remoulade Sauce from: The Frank Davis Seafood Notebook, pg. 57 - a legendary New Orleans sauce for cold shrimp.

Cook large, shelled and de-veined shrimp. Cool in refrigerator.

Ingredients for the Remoulade Sauce:

4 Tbsp. Creole mustard
4 Tbsp. tarragon vinegar
2 Tbsp. catsup
2 tsp. horseradish
2  tsp. paprika
½ cup olive oil
2 hard-boiled egg yolks
1 rib celery, strings removed and finely chopped
2 Tbsp. finely chopped green onions
2 Tbsp. mayonnaise
¼ tsp. garlic powder
salt and cayenne pepper to taste  

Optional adjustment by Mrs. Evil: Add an additional stalk of chopped celery, 2 or more Tbsp. mayonnaise,  1 or more Tbsp. catsup; and a little more garlic.

Put all the ingredients in a blender (or use the mixing blade of your food processor) and fold together well. Then place the sauce in the refrigerator and chill for about 2 hours before serving.

Use the Remoulade as a dip or as a cover.

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