Brennan's Classic Shrimp Remoulade
 
recipe by pannan 
this recipe is from brennan's of houston in your kitchen cookbook. a 
great recipe! 
 
6   servings 2 1/2 cups sauce
20   minutes 20 mins prep
 
1/4 cup  ketchup
1/4 cup  prepared horseradish
1/4 cup  creole mustard, such as zatarain
2 Tbsp  prepared yellow mustard
2 Tbsp  white vinegar
1/2   lemon, juice of
1/2 cup  finely chopped green onions
1/4 cup  finely chopped celery
1/4 cup  finely chopped parsley
1 clove  garlic, minced
1 Tbsp  paprika
1/8 tsp  cayenne pepper
1/4 tsp  salt
1 dash  tabasco sauce
1   fresh egg (or pasteurized equivalent)
3/4 cup  vegetable oil
2 lb.  boiled shrimp
1-1/2 cup  very thinly sliced cucumbers
1/2 cup  very thinly sliced radishes
2 cup  frisee or curly endive lettuce
1/2 cup  vinaigrette dressing
 
put ketchup, horseradish, creole and prepared mustards, vinegar, lemon 
juice, onion, celery, parsley, garlic, paprika, pepper, salt, tabasco and 
egg into blender container or food processor. cover and mix at high speed 
until well blended. remove cover and gradually add oil in a slow steady 
stream. sauce will thicken to a pourable, creamy consistency. store in 
covered container in refrigerator up to 3 days. serving suggestion: toss 
boiled shrimp in remoulade sauce. spoon onto a bed of thinly sliced 
cucumbers, radishes and frisee which were drizzled with a simple 
vinaigrette dressing. 
 
 
 
-- 
(ID: 1569) Mirror: rec.food.recipes: Sat, Aug 20, 2005


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