Weidmann's Remoulade
1/2 c salad oil or olive oil
2 tablespoons finely chopped celery
1 drop oil of mustard
1 cup creole mustard
1/2 cup white vinegar
1 tablespoon green onion tops, chopped.
Season to taste w/salt & pepper.
Add dash worcestershire sauce & 1/2 cup dry sherry wine.
Mix well the garlic, paprika & mustard. Alternately, add oil & vinegar til well blended. Add celery, onion & a little parsley. This is enough for about 2 lbs of boiled shrimp. You can marinate the cooked, peeled shrimp in the sauce for several hours and serve on shredded lettuce. Makes about 6 servings. Or the sauce can be used as dip for the shrimp.
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