commander's palace (in new orleans) shrimp remoulade
 
1/4 cup  creole mustard (or dijon mustard)
2 Tbsp  paprika
1/8 to 1 tsp  cayenne pepper
1 tsp  salt
1/2 cup  white vinegar
1 cup  finely chopped green onions
dash  of tabasco sauce
1/2 cup  finely chopped celery
1/2 cup  ketchup
1/2 cup  mild prepared yellow mustard
2 clove  garlic, minced
3   eggs, room temp.
  juice of 1 lemon
1-1/3 cup  salad oil
80 medium  shrimp, peeled, deveined and boiled
 
put all ingredients for the sauce except the oil into blender container. 
cover and mix at high speed until well blended. 
remove cover and gradually add the oil in a steady stream. sauce will 
thicken to mayonnaise consistency. chill.boil or saute shrimp until done. 
let 
come to room temperature. serve 
topped with remoulade sauce. 
 
 
 
 
(ID: 78958) Mirror: rec.food.recipes: Tue, May 13, 2003


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