Skip Navigation Links
  Skip Navigation Links  
   

Meats & Seafood - Shrimp Remoulade



INGREDIENTS
  • 1 pound boiled shrimp (may substitute crawfish, catfish, other fish, or chicken)
  • Lettuce for serving
  • 1/2 cup celery
  • 1/2 cup green onions
  • 1/2 cup parsley
  • 1/2 tablespoon garlic
  • 1/4 cup ground mustard
  • 1/4 cup virgin olive oil
  • 1/8 cup lemon juice
  • Salt to taste
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon hot sauce or to taste

INSTRUCTIONS
Peel and devein shrimp; set aside. Wash and pat-dry lettuce; set aside.
Finely chop celery, onions, parsley, and garlic; mix well in a medium bowl. Add mustard, olive oil, lemon juice, salt, Worcestershire sauce, and hot sauce, stirring until well blended. Chill and let sit until flavors blend.
Form the lettuce into four cups. Divide the shrimp equally among the lettuce cups and top with the chilled remoulade.
 
 
 
 
Submitted By: Lucille Harrison
Greeneville
Greene Farmers Co-op
Number of Servings: 0
 
Print 3x5 recipe cards
 
 
Keeping Up
Market watch
Links
National ag news
Resources
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
 
Facebook
Wikipedia
youtube
This document copyright © 2022 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice