|Three Generations of Chilean Cuisine|
|by Mirtha Umana-Murray|
Three Generations of Chilean Cuisine brings together 200 of Mirtha Umana-Murray's family recipes, call carefully selected to appeal to adventurous...
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.
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).
Combine all ingredients, ... marinate overnight. Serve over large boiled and deveined shrimp on a bed of shredded lettuce. Sauce keeps well in refrigerator.
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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