|by Patricia Wells|
Chosen Cookbook of the Year (1989) by USA Today and selected as an Editor's Choice for the year's top books by Publishers Weekly, Patricia Wells's...
Tip: Try pepper remoulade sauce for more results.
Results 1 - 7 of 7 for red pepper remoulade sauce
Puree in food processor or blender until smooth.
1. Puree the ... shallots, scallions and peppers for 3 minutes ... cakes with a dollop of Remoulade Sauce (recipe follows) and garnish with a lemon wedge.
Prepare potatoes according ... bread crumbs, parsley, red pepper, eggs, lemon ... minutes. Serve with sauce. 4 servings. ... ingredients. Cover and chill.
Combine all ingredients, ... marinate overnight. Serve over large boiled and deveined shrimp on a bed of shredded lettuce. Sauce keeps well in refrigerator.
Place dry ingredients ... and chill. This sauce is traditionally served ... deveined and chilled. It is also delicious with other cold seafood or celeriac.
Combine mayonnaise, mustard and olive oil. Add remaining ingredients and blend thoroughly. Serve over shrimp (cooked, cleaned & deveined).
To prepare the remoulade sauce, combine the mustard, paprika, red pepper and 4 teaspoons ... Spoon the remoulade sauce over the shrimp and serve at once.
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