Shrimp Remoulade from Mike Anderson's - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Shrimp Remoulade from Mike Anderson's

Friday, June 23, 2006

Yield: 2 cups dressing, serves 6 to 8 people

INGREDIENTS

2 1/2  tbl parsley
1/4  tsp Worcestershire sauce
2  tbl finely chopped celery
1/2  tsp sugar
2  boiled eggs, finely chopped
1/4  tsp granulated garlic
2 1/4  tsp prepared horseradish
1/4  tsp salt
1 1/4  tsp Creole mustard
3/4  cup mayonnaise
3/4  tsp yellow mustard
1  head iceberg lettuce
3 1/2  tbl ketchup
1  head Romaine lettuce
2  tbl chopped green onions
3- 4  #'s 90 to 110 count boiled shrimp
4  tsp hot sauce
3-4  carrots, peeled and cut into strips

PROCEDURE

  • In a large mixing bowl, combine 2 tablespoons parsley, celery, eggs, horseradish, mustards, ketchup, onions, hot sauce, Worcestershire sauce, sugar, garlic, salt and mayonnaise.
  • Toss iceberg and romaine lettuce in a separate bowl.
  • Place shrimp on top of dressing. Pour desired amount of dressing on top.
  • Sprinkle remaining parsley on the top.
  • Garnish with carrot sticks.
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