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Shrimp with Bourbon Street Remoulade Sauce

February 8, 2012
By Capt. DICK MAY, Catch 'em & Cook 'em , Pine Island Eagle


2 c. Creole or brown mustard

1 1/3 c. ketchup

1/2 c. olive oil

1/3 c. yellow mustard

2/3 c. green onions minced

1/2 c. white vinegar

2 tbs. horseradish

1 3/4 Tbs. Worcestershire sauce

1/2 tsp. Creole seasoning

3 tbs. dry chopped onions

2 1/2 tsp. Louisiana style hot sauce (not Tabasco)

1 Tbs. parsley flakes

1/3 tsp. celery powder

1 Lb. boiled and peeled shrimp

How to:

1. Combine all the ingredients, except shrimp and chill for two hours.

2. Shred a head of lettuce and mound up on plates.

3. Arrange cooked shrimp on top of the lettuce and cover with the sauce.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or by mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.



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