Shrimp Remoulade #1
| Yield: | 4 Servings |
| Categories: | Seafood |
| 1/2 | c | Celery; chopped fine |
| 1/2 | c | Green onions; chopped fine |
| 1/2 | c | Parsley; chopped fine |
| 1/4 | c | Dill pickle; chopped fine |
| 1 1/2 | ts | Garlic; chopped very fine |
| 3/4 | c | Creole mustard or stone-ground mustard or grained mustard |
| 2 | tb | Horseradish |
| 3/4 | c | Salad oil |
| 1/8 | c | Red wine vinegar |
| 3/4 | ts | Salt or to taste |
| 1 | tb | Worcestershire sauce |
| 1 | lb | Boiled shrimp; peeled and deveined |
| 4 | Leaves of crisp romaine or green-leaf lettuce |
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