- 1. COMMANDER'S PALACE (In New Orleans) SHRIMP REMOULADE
- 1. Put all ingredients ... 3. Boil or saute shrimp until done. Let come to room temperature. Serve topped with remoulade sauce.
Ingredients: 15 (celery .. ketchup .. lemon .. mustard .. oil .. onions ...)
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- 2. SHRIMP REMOULADE (BOILED SHRIMP)
- Bring 3 quarts water to a boil, add seasoning. Add shrimp and bring back to ... ready to serve with remoulade sauce. 1-2 servings.
Ingredients: 4 (boil .. salt .. shrimp ...)
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- 3. SHRIMP REMOULADE
- To prepare the remoulade sauce, combine the mustard, ... serving. Meanwhile, shell the shrimp. Devein them by ... shrimp and serve at once.
Ingredients: 11 (celery .. mustard .. oil .. paprika .. salt .. tops ...)
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- 4. SHRIMP REMOULADE
- Put eggs, paprika, salt, ... remove lemon pieces. Place shrimp on bed of lettuce and dress with remoulade.
Ingredients: 16 (celery .. eggs .. garlic .. ketchup .. leaves .. lettuce ...)
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- 5. SHRIMP REMOULADE
- Combine all ingredients except lettuce, eggs and shrimp. Chill. Place shrimp on plate of shredded lettuce. Pour remoulade over shrimp and garnish with eggs.
Ingredients: 12 (lettuce .. mustard .. oil .. paprika .. salt .. shrimp ...)
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- 6. REMOULADE SAUCE FOR SHRIMP
- Combine all ingredients. Store in refrigerator. Makes 1 1/2 cups.
Ingredients: 8 (mustard .. oil .. paprika .. salt .. vinegar ...)
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- 7. SHRIMP REMOULADE SAUCE
- Place in bowl: onions, parsley and celery. Add mustard, paprika, Worcestershire, garlic, horseradish, lemon juice and salt. Mix well. Place in ...
Ingredients: 10 (lemon .. mustard .. paprika .. salt .. worcestershire ...)
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- 8. SHRIMP REMOULADE
- Peel, devein, and wash shrimp. Drop shrimp in ... over shrimp. Yield: 4 servings.
Ingredients: 6 (mustard .. oil .. paprika .. shrimp .. vinegar ...)
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- 9. SHRIMP REMOULADE
- Boil shrimp, clean and chill. ... of time and chilled thoroughly.)
Ingredients: 11 (catsup .. garlic .. mustard .. oil .. paprika .. salt ...)
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- 10. SHRIMP REMOULADE
- Bring 2 quarts water ... 1 tablespoon salt. Add shrimp, return to boil; ... wedges. Serves 4 to 6.
Ingredients: 1 (shrimp)
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