* Exported from MasterCook * Shrimp Remoulade Sauce Recipe By : Edith & John Watts Serving Size : 0 Preparation Time :0:00 Categories : Sauces And Preserves Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 110 ml Mayonnaise 110 ml Creole mustard 1/2 cl Garlic -- pressed 1/2 md Onion Salt & pepper -- to taste 1 ts Celery -- mashed in garlic press 2 ts Worcestershire sauce 15 ml Lemon juice 1/8 ts Sugar Mix all ingredients together, scraping the onion into the sauce or you may puree. This is usually served over shrimp. Serve a generous 2 tb sauce atop each 4 to 6 shrimps, arranged on a bed of lettuce. Notes: A note about Creole mustard. This is a brown mustard, and in New Orleans recipes it definitely means a specially prepared brown mustard. Zatarain's is a good brand. It is highly spiced and contains a much higher percentage of horseradish--and hence has a distinctively spicier taste and sharper bite--than most ordinary brown mustards. If you want a "warm" dish including shrimp, scallops, and andouille sausage, then chop some sausage and saute with raw shrimps & scallops in a very small amount of olive oil, maybe a bit of garlic and thyme. Then make a sauce out of the pan "drippings", a few tb of remoulade sauce, and some heavy cream. Add cayenne pepper, salt & black pepper to taste. Remoulade sauce is a "condiment" found in nearly all Louisiana kitchens. Usually folks just "glop" it onto chilled boiled shrimp arranged on crisp lettuce leaves as an appetizer, but it is also used to flavor "cream" sauces. Some people also eat it on salads as they might "Thousand-Island" dressing. Recipe FROM: Jesse's Book of Creole & Deep South Recipes, 1954 Posted by: Carol Miller-Tutzauer - - - - - - - - - - - - - - - - - -