Peppered Shrimp Remoulade
|Water||3 Cup (48 tbs)|
|Lemon||1 , cut into quarters|
|Garlic||2 Clove (10 gm), cut in half|
|Salt||1 1⁄2 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Peeled and deveined shrimp||1 Pound (Fresh Or Frozen)|
|Prepared mustard||2 Tablespoon (Creole Style Or German Style)|
|Prepared horseradish||2 Teaspoon|
|Paprika||1 1⁄2 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
|Bottled hot pepper sauce||1 Dash|
|Olive oil/Salad oil||2 Tablespoon|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Snipped parsley||2 Tablespoon|
In a saucepan combine water, lemon, bay leaves, garlic, salt, and red pepper.
Bring to boiling.
Simmer, uncovered, 10 minutes.
Turn heat to high.
Simmer for 1 to 3 minutes or till shrimp turn pink.
Drain off liquid and discard lemon and bay leaves.
In a small mixer bowl combine vinegar, mustard, horseradish, paprika, salt, pepper, and hot pepper sauce.
Slowly add olive or salad oil, beating well with an electric mixer.
Stir in green onions and snipped parsley.
In a medium mixing bowl stir together cooked shrimp and oil mixture.
Cover and chill for 4 to 24 hours, stirring shrimp occasionally.
Using a slotted spoon, spoon shrimp mixture atop lettuce on a platter.