Shrimp Remoulade - 1

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Shrimp - drained - peeled and deveined
		Sauce
2		E garlic cloves - pressed (large)
1		Egg - hard boiled
3		Anchovies
3/4 cup	177ml	Olive oil
1/4 cup	59ml	Vinegar
1 tablespoon	15ml	Lemon juice - fresh
1/2 cup	118ml	Ketchup
2 tablespoons	30ml	Worcestershire sauce
8 tablespoons	120ml	Creole mustard
2 teaspoons	10ml	Dry mustard
2 teaspoons	10ml	Dijon mustard
1 tablespoon	15ml	Paprika
		Salt & pepper - to taste

Recipe Instructions

In a food processor, blend garlic, egg and anchovies to a smooth paste.

Transfer to a bowl. Stir in olive oil, lemon juice, ketchup, Worcestershire, mustards, paprika, salt and pepper.

Refrigerate until ready to serve.

From the Official Louisiana Seafood and Wild Life Game Cookbook. This very fine cookbook is available for $12.00 from; Louisiana Cookbook Department of Wildlife and Fisheries P.O. Box 15570 Baton Rouge, LA 70895

Source:
Bill Wight

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