Shrimps, Remoulade Sauce
Comments: This sauce can be made in a blender; thouroughly mix all ingredients except shrimps.
This sauce is also excellent with oysters.
Servings: 6
IngredientsPreparation
  • 36 boiled shrimps, shelled, deveined and cooled
  • 1 Iceberg lettuce, torn
Remoulade Sauce
  • 1/4 cup [60 ml] Creole mustard or horseradish mustard
  • 1 tablespoon [15 ml] paprika
  • 1/2 teaspoon [2.5 ml] Cayenne pepper
  • 1 tablespoon [15 ml] salt
  • 3 tablespoons [45 ml] tomato catsup
  • 6 tablespoons [90 ml] tarragon vinegar
  • 4 tablespoons [60 ml] fresh lemon juice, strained
  • 1 1/2 cups [375 ml] olive oil
  • 1/2 cup [125 ml] celery, finely chopped
  • 2 fresh parsley sprigs, finely chopped
  • 6 lemon slices
Remoulade Sauce
  • In a bowl, mix together dry ingredients.
  • Add mustard and catsup; blend.
  • Add vinegar.
  • Slowly pour oil in a thin stream, stirring at all times.
  • Add choped vegetables and lemon juice.
Presentation
  • Arrange shrimps over lettuce and pour sauce over.
  • Garnish with lemon slices.