Shrimp in Remoulade Sauce

SHRIMP IN REMOULADE SAUCE

Remoulade sauce is a New Orleans staple. This recipe was printed in a magazine many years ago and is from a jewel of a restaurant in the Garden District “Commanders Palace” The sauce is good as a cold shrimp dip, shrimp salad, and a wonderful dip for crab cakes.

For Remoulade sauce combine:
1/2 cup cider vinegar
2 cloves garlic minced
1/4 cup yellow mustard
t salt
1/4 cup creole mustard
1 cup scallions chopped fine
1/4 cup ketchup
1/2 cup celery, chopped fine
2 T sweet paprika
1/2 cup parsley, chopped fine
1/2- 1 t cayenne (depending on taste)
1 1/2 cups good quality mayonnaise
Serve with cooked, peeled and de-veined chilled shrimp

The sauce can be stored in an air tight container for about 1 week back to home