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| Shrimp Rémoulade ~ from Chef John Folse 1 1/2 cups heavy-duty mayonnaise 1/2 cup Creole mustard 1 tbsp Worcestershire sauce 1 tsp hot pepper sauce (Chef Folse likes Louisiana Gold, but Tabasco will do) 1/2 cup finely diced green onions 1/4 cup finely diced celery 2 tbsp minced garlic 1/4 cup finely chopped parsley 1/2 tbsp lemon juice salt and cracked black pepper to taste 3 dozen 21-25 count boiled shrimp, peeled and de-veined 1. In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. 2. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste. 3. Place six shrimp on a leaf of romaine or other colored lettuce and spoon a generous serving of Rémoulade sauce on top of the shrimp. Do not sauce shrimp prior to service, as they will lose their firm texture. |