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Meats & Seafood - Shrimp Remoulade

  • 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

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
Greene Farmers Co-op
Number of Servings: 0
Print 3x5 recipe cards
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