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Appetizer

Mardi Gras Shrimp Remoulade

Prep:
15 m
Cook:
15 m
Ready in:
30 m
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Appetizer: Mardi Gras Shrimp Remoulade
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INGREDIENTS
Servings: 6
Ketchup
1 cup
Creole mustard
½ cup (may be substituted with horseradish)
Horseradish root
1 tbsp, prepared or freshly grated
Tabasco sauce
1 tsp or more, to taste
Scallions
1 tbsps, minced
Celery
1 tbsp, minced
Flat-leaf parsley
1 tbsp, minced
1 lemon, juiced
Olive oil
1 tbsp
DIRECTIONS
  • Sauce: in a small bowl, whisk all the ingredients together until even in texture. Serve with shrimp within 2 hour or cover with plastic wrap and refrigerate.
  • Shrimp: Pour cold water into a large bowl; add ice cubes, set aside.
  • Fill a large pot with 6 cups of water, season with salt and cayenne, add bay leaves. Put over high heat and bring to a strong boil. Mix with a spatula to help dissolve salt. When it is done, add shrimp and boil until well cooked through.
  • Remove shrimp from water with a large slotted spoon and transfer into the ice water bowl. Set aside for a few minutes to let shrimp cool enough to handle. Drain; pat dry with a paper towel. Serve within an hour with the sauce or cover with plastic wrap and refrigerate.
  • Serving: arrange iceberg lettuce on 6 plates, top with equal count of shrimp and pour the sauce over the servings. Alternatively, you can mix shrimp and sauce in a mixing bowl first. Finally, sprinkle with chopped egg and parsley. Serve immediately.
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