Shrimp Remoulade - 1

Course : Cajun
Serves: 1
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Ingredients:

2 1/2 pounds shrimp - drained -- peeled and deveined
--- sauce---
2 cloves garlic - pressed
1 large egg - hard boiled
3 fillets anchovies
3/4 cup olive oil
1/4 cup vinegar
1 tablespoon lemon juice - fresh
1/2 cup ketchup
2 tablespoons Worcestershire sauce
8 tablespoons Creole mustard
2 teaspoons dry mustard
2 teaspoons Dijon mustard
1 tablespoon paprika
1 teaspoon salt and pepper - to taste
 

Preparation / Directions:

In a food processor, blend garlic, egg and anchovies to a smooth paste. Transfer to a bowl. Stir in olive oil, lemon juice, ketchup, Worcestershire, mustards, paprika, salt and pepper. Refrigerate until ready to serve. From the Official Louisiana Seafood and Wild Life Game Cookbook. This very fine cookbook is available for $12.00 from; Louisiana Cookbook Department of Wildlife and Fisheries P.O. Box 15570 Baton Rouge, LA 70895


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