shrimp remoulade appetizer platter
chef mike reeh 
 
2 lb.  cooked shrimp, cold
  for sauce:
1   whole egg
  juice from 1/2 lemon
  salt and pepper to taste
1-1/2 cup  olive oil
2 Tbsp  ketchup
2 Tbsp  boetje's mustard
dash  tabasco
dash  worcestershire sauce
pinch  cajun seasoning
1/4 cup  green onion, chopped
1/4 cup  celery, chopped
 
put egg in stainless steel bowl, add lemon, salt and pepper. whip until 
egg is frothy. whip in olive oil, will become thick. add rest of the 
ingredients. toss shrimp into remoulade sauce until coated. place coated 
shrimp in center of a platter and surround with assorted cut up vegetables 
(green onions, carrots, celery, peppers, etc.) 
 
 
sunday dinner recipe e-list sunday_dinnersubscr...@yahoogroups.com 
 
 
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(ID: 78960) Mirror: rec.food.recipes: Tue, May 13, 2003


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