Shrimp remoulade

8 servings

Ingredients

Quantity Ingredient
4½ cup Water
1 tablespoon Salt
1½ teaspoon Crab boil seasoing, liquid
1½ pounds Shrimp, medium; unpeeled
¼ cup Mayonnaise
¼ cup Oil, vegetable
3 tablespoons Mustard, Dijon
Lemon wedges
1 tablespoon Horseradish, prepared
1 tablespoon Lemon juice
2 teaspoons Parsley, fresh; chopped
1 teaspoon Vinegar, red wine
½ teaspoon Paprika
2 Garlic cloves; crushed
6 cups Lettuce; shredded
Parsley sprigs

Directions

GARNISHES

Combine first 3 ingredients in a Dutch oven; bring to a boil. Add shrimp, and cook 3 to 5 minutes or until shrimp turns pink. Drain well; rinse with cold water.

Peel shrimp, and devein, if desired. Chill.

Combine mayonnaise and next 8 ingredients in container of an electric blender; process until blended. Chill.

Combine shrimp, shredded lettuce, and mayonnaise mixture, tossing to coat. Serve on lettuce. Garnish, if desired.

SOURCE: Southern Living Home for the Holidays. Typos by Nancy Coleman.

Submitted By NANCY COLEMAN On 10-29-94

Related recipes