- 1 lb whole fresh shrimp, boiled, peeled, deveined, chilled
- 1 shallot, chopped
- 1 tbspn celery, chopped
- 2 tspns fresh parsley, finely chopped
- 1 cup Romaine lettuce, coarsely chopped
- 1 bunch shallots, cut up
- 2 small stalks celery
- 2 sprigs fresh parsley, cup up
- 6 tbspns white wine vinegar
- 5 tspns, fresh lemon juice
- 3/4 cup olive oil
- 3 tbspns Creole mustard
- 5 tspns paprika
- 1 1/2 tspns salt
- 1/2 tspn dried basil
- 1/2 tspn freshly ground pepper
- 1/4 tspn cayenne
Place the vegetable puree in a china or stainless steel bowl, then add the mustard, paprika, salt, pepper and cayenne, and blend with a wooden spoon. Add the white wine vinegar, lemon juice, and dried basil, and blend again. Gradually add the olive oil, stirring constantly.
When well blended, add the chopped shallot, chopped celery, and finely minced parsley, and stir to mix thoroughly. Cover the bowl and refrigerate for at least 3 hours.
At serving time, chop the Romaine lettuce and put 1/4 cup on each salad plate. Place the boiled shrimp on top of the lettuce. After stirring well, pour the remoulade sauce over each portion. The sauce should completely cover the shrimp. Serve well chilled. Serves 4.
(Origin - "The New Orleans Cookbook: by Rima and Richard Collin, 1975. Note - Rima Collin was founder of The New Orleans Cooking School. Richard Collin was famed as the New Orleans "Underground Gourmet.")
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