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| Tujague's Shrimp Rémoulade ~ The shrimp rémoulade recipe from the 131-year-old Tujague's Restaurant, on Decatur Street in the French Quarter. 1 cup ketchup 2 tbsp horseradish 2 tbsp yellow mustard 2 tsp Worcestershire sauce Dash Tabasco 4 hard boiled eggs, chopped 2 raw eggs, beaten 1 gallon water 1 package crab boil 3 tablespoons salt 36 large raw shrimp shredded lettuce 1. Mix the first seven ingredients in a glass bowl. Chill in the refrigerator 4 hours. In a large pot, bring the water, crab boil and salt to a full boil. Add shrimp. 2. When the water returns to the boil, turn off the heat and let the shrimp sit for 5 minutes to absorb the seasonings. Drain the shrimp, cool and then peel them. 3. Place 6 shrimp on a plate lined with shredded lettuce and top with 4 tablespoons of the sauce. Repeat 5 more times. Serves 6. |