Dora
SHRIMP REMOULADE
5 to 8 lbs peeled Shrimp
I use Zatarain's Seafood boil - bag of spices. They also have it in a powder or liquid form. Add some of the liquid if you want stronger flavor.
Quarter a lemon - squeeze and throw in the pot with the shrimp
Add a dash or two of salt.
Bring water to a rolling boil for 5 minutes. Then put in the shrimp for ONE MINUTE!
Drain the water, cover and set aside
Remoulade sauce:
(this makes a bunch so you may want to eyeball some of these ingredients to fit the amount of shrimp you have.)
1 Qt. Hellman's Mayo
3/4 bottle Heinz Chile sauce (spicy ketchup)
1 small jare Zatarain's Creol Mustard (or Grey Poupon)
2 heaping Tbl. Horseradish (or to taste)
1 small can Anchovies
1 Tbl. Tabasco - original recipe
1 tsp. Cayenne pepper (or to taste!!!)
2-3 Tbl. Sherry
2-3 Tbl. Anais Liqueur
1 tsp. salt
1 tsp. course ground pepper
Blend above ingredients in a large bowl.
Then fold in the following:
Finely grated Celery
4 hard boiled Eggs - grated
Finely Chopped green onions
Finely Chopped fresh parsley
1 small jar Capers
Then fold in the shrimp.
Chill and serve.
This is GREAT prepared the night before to allow flavors to blend.
Serve with tortilla chips or Clubhouse crackers!
Enjoy!!! NOTE: Be sure to set aside enough for yourself. There will NOT be any leftovers!!!
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