Shrimp Remoulade
from the Des Allemands Catfish Festival Cookbook
1 lb. peeled, deveined cooked shrimp
2 cloves garlic, finely chopped
1/3 cup horseradish mustard
2 tablespoons ketchup
2 1/2 tablespoons paprika
3/4 teaspoon cayenne pepper
1 teaspoon salt
1/3 cup tarragon vinegar
1/2 cup olive oil
1/2 cup chopped green onions (white and green parts)
lettuce cups or peeled avocado halves
Combine all ingredients except for shrimp and lettuce/avocado in a large jar with lid. Shake well. Marinate shrimp in sauce for several hours in refrigerator. Serve in lettuce cups or spooned over avocado halves.
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