s Commander's Shrimp Remoulade s   

An updated, lighter version of the classic remoulade, our sauce is made with Zatarain's Creole mustard. If this is not available, you can substitute any coarse-grained Dijon mustard. Be careful not to overcook the shrimp, and do not put them in the refrigerator after they are cooked, as they will toughen. As an alternative to boiling, you can saute the shrimp quickly with Creole Seafood Seasoning.
Yields: 5 Servings


-- Remoulade Sauce --
1/8 cup Creole mustard
1 tablespoons Paprika
1/2 teaspoon Cayenne pepper
1/2 teaspoon Salt
1/4 cup White vinegar
1/2 cup Green onions finely chopped
1/2 dash Tabasco sauce
1/4 cup Celery finely chopped
1/4 cup Parsley finely chopped
1/4 cup Ketchup
1/4 cup Prepared yellow mustard
1 cloves Garlic minced
1 1/2 Eggs at room temperature
1/2 Juice of one lemon
2/3 cups Salad oil
-- Shrimp --
40 medium Shrimp peeled and deveined (8 per person), approximately 2 1/2 pounds for 80 shrimp

1. Put all ingredients for the sauce except the oil into blender container. Cover and mix at high speed until well blended.

2. Remove cover and gradually add the oil in a steady stream. Sauce will thicken to mayonnaise consistency. Chill.

3. Boil or saute shrimp until done. Let come to room temperrature. Serve topped with remoulade sauce.

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The Commander's Palace New Orleans Cookbook - Ella

Cuisine :   Cajun    

Main Ingredient :   Shrimp