Shrimp Remoulade

  • 1 lb shrimp, raw, shelled, deveined
  • romaine lettuce
  • 2/3 cup tomato sauce
  • 1 tsp dijon
  • 2 tbsp horseradish
  • 1 tbsp worcestershire sauce
  • 1/2 tsp tabasco
  • 2 tbsp minced parsley
  • sea salt and cracked pepper
  • 1 tsp cayenne
  • 2 bay leaves
  1. Heat 1 1/2 quarts of water to boiling point with 2 tsp salt, the cayenne and the bay leaves. 
  2. Add the shrimp and boil for 4 to 5 minutes, until pink.
  3. Chill the shrimp on a bed of the romaine lettuce.
  4. Combine the tomato sauce, dijon, horseradish, worcestershire sauce, tabasco, and parsley.
  5. Check seasoning and add salt and pepper as needed.
  6. Serve the shrimp cold with the sauce.

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