Shrimp with Remoulade Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This came from our local paper The Messenger from the Food Fair Section. Ingredients:
2 lbs medium size shrimp |
1 teaspoon cayenne pepper |
1 lemon, sliced |
1/2 tablespoon paprika |
1/2 tablespoon sugar |
1/2 teaspoon salt |
1/4 cup ketchup |
1 tablespoon white wine vinegar |
1/2 tablespoon prepared horseradish |
1/2 cup mayonnaise |
2 tablespoons olive oil |
1/2 cup sweet onion, minced |
1/3 cup celery, minced |
2 tablespoons parsley, chopped |
Directions:
1. Cover shrimp with water and add cayenne pepper and lemon.
2. Boil; cook until just firm and opaque, about 2 minutes.
3. Drain; and put shrimp into ice water, about 3 minutes.
4. Drain; peel and devein shrimp.
5. I like to rinse the meat after I devein it.
6. I also like the looks of the tail left on so I don't remove this when I peel the shrimp.
7. Chill in an airtight container.
8. To make Remoulade Sauce, mix dry ingredients.
9. Stir in ketchup, vinegar and horseradish.
10. Mix in mayonnaise and oil.
11. Fold in onion, celery and parsley.
12. Store in airtight container and chill.
13. Let shrimp and sauce return to room temperature before serving.
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