Shrimp remoulade dnsr31a
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Shrimp, cooked and peeled |
| 1 | cup | Olive oil (or salad oil) |
| ½ | cup | Tarragon vinegar |
| 1¼ | cup | Celery, chopped |
| 2½ | teaspoon | Green pepper, chopped |
| 1 | tablespoon | Onion, chopped |
| 5 | tablespoons | Parsley, chopped |
| ¾ | cup | Creole mustard |
| 2½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| ¼ | cup | Paprika |
Directions
Mix all ingredients and let marinate in refrigerator for twenty-four hours, stirring often. Use as salad, or on toast or crackers. "Charleston Receipts" formatted by Mary Bowles.
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