Jane's Favorite Tested Recipes
03/16/2008
Last Update
topics & recipes on just this site using Google
 | |
| |
|
Chicken |
|
Soup, Salad & Breads |
|
Vegetables & Spreads |
| |
| |
|
Miscellaneous Sandwiches & Appetizers |
|
Low Carbohydrate Recipes |
|
Jane's Favorite Tested Recipes
You are welcome to pass along a link to this site for your friends and family at:
www.braceface.com/tobejane
Please E-mail comments or questions for Jane
tobejane@earthlink.net
If you are new to the site and wish to be placed on my 'What's New' update list, just E-mail me and I'll put you on the list.
Jane Echols
Ft. Myers, Florida
Shrimp Remoulade II
|
1/2 bunch scallions |
|
1 stalk celery |
|
2 small cloves garlic |
|
1/2 bunch parsley, stems removed |
|
1/2 cup creole mustard |
|
2 TBSP paprika |
|
1 TBSP prepared horseradish |
|
1/2 teaspoon tabasco |
|
1/2 teaspoon worcestershire sauce |
|
salt and black pepper to taste |
|
pinch cayenne pepper |
|
1/3 cup red wine vinegar |
|
3/4 cup olive oil |
|
1 1/4 lbs shirmp, boiled, peeled, deveined |
|
shredded lettuce |
Chop onions, celery, garlic (I minced mine), and parsley very fine. Remove to a ceramic or glass bowl and add Creole mustard, paprika, horseradish, Tabasco, Worcestershire sauce, salt and black and cayenne pepper. Add red wine vinegar and gradually add olive oil while whisking.
Fold in shrimp and let marinate several hours or overnight in refrigerator. Serve cold over shredded lettuce.
Note: I couldn't find creole mustard at Publix so used spicy mustard. I called Albertsons today and they carry it!