Thursday, October 30, 2008

Shrimp Salad

1 1/2 pounds cooked shrimp
3/4 cup chopped celery
1 cut mayonnaise
Juice of 1/2 lemon
Salt to taste
Remoulade sauce (recipe follows)

Lightly mix shrimp, ceery, mayonnaise, lemon juice & salt. Mix lightly with Remoulade sauce. Makes 6 servings.

Remoulande Sauce

1 hard cooked egg
2 shallots, finely chopped
4 cloves garlic finely chopped
1/4 cup cooked fresh spinace, finley chopped and well drained
2 cups mayonnaise
1 T worchestershire sauce
1 T creole mustard
1 T fresh lemon juice
1 1/2 oz anchovy paste
Dash of tabasco
Blend all ingredients and mix with shrimp mixture as directed above.