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Shrimp Remoulade Appetizer

Ingredients
  Medium shrimp 2 Pound
  Tarragon vinegar 1⁄4 Cup (4 tbs)
  Horseradish mustard 2 Tablespoon
  Catsup 1 Tablespoon
  Paprika 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Salad oil 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Snipped green onion 1⁄4 Cup (4 tbs)
  Shredded lettuce 1⁄4 Cup (4 tbs)
Directions

Add shrimp to boiling, salted water.
Reduce heat and simmer shrimp for 1 to 3 minutes.
Drain; remove shell and black vein.
In small bowl combine vinegar, mustard, catsup, paprika, salt, and cayenne.
Slowly add the salad oil, beating constantly.
Stir in the celery and green onion.
Pour sauce over the cooked shrimp.
Marinate shrimp in the refrigerator 4 to 5 hours.
Spoon shrimp and a little sauce over a bed of shredded lettuce in individual seafood shells or in cocktail glasses

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Seafood
Interest: 
Party

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