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Full Online Book HomeLearning KitchenCajunandcreole - Seafood - Shrimp Remoulade
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Cajunandcreole - Seafood -  Shrimp Remoulade Post by :Isobel Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2323

Click below to download : Cajunandcreole - Seafood - Shrimp Remoulade (Format : PDF)

Cajunandcreole - Seafood - Shrimp Remoulade

2 eggs
1/4 Cup Whole Grain Mustard or Creole Mustard
3 TBSP. Brown Mustard
1/2 Cup Ketchup
1 3/4 TBSP. Red Wine Vinegar
3 TBSP. Horseradish Sauce
2 TBSP. Worcestershire Sauce
1 TBSP. Paprika
1/4 Cup Celery, coarsely chopped
3 TBSP Minced Garlic
1/4 Cup Minced Parsley
2 Bay Leaves
1 tsp. Salt
2 TBSP. Fresh Lemon Juice
1 tsp. Hot Sauce
1/2 Cup Olive Oil
2 Lbs. Boiled Shrimp, shelled, cleaned and chilled (you can use frozen)
Lettuce
Lemon wedge


In a food processor combine the first 15 ingredients. Process until smooth. Slowly pour in Oil and blend well. Chill.

To serve: Place a lettuce leaf on a plate. Pour some of the Remoulade onto leaf. Arrange shrimp on sauce. Garnish with lemon wedge. Serve as an appetizer.
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4 ounces (1 stick) butter 2 cups chopped onions 1 cup chopped green bell peppers 1 cup chopped celery Salt and cayenne 2 bay leaves 2 pounds peeled, seeded and chopped tomatoes 1 tablespoon chopped garlic Dash of Worcestershire Sauce Dash of hot sauce 2 tablespoons all-purpose flour 1 cup water 2 1/2 pounds of large shrimp, peeled, tail-off, and deveined Essence, recipe follows 1/2 cup chopped green onions 2 tablespoons chopped parsley 4 cups cooked long-grain white rice In a large saucepan (one gallon), over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season
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