Shrimp Remoulade (London Chop House, Detroit)

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Published by Anonymous (not verified) on Sun, 19/11/2023 - 7:52am in

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Appetizers & Party Foods, bad food photography, McCalls Great American Recipe Card Collection, vintage recipe cards

REMOULADE SAUCE

2 cups mayonnaise or cooked salad dressing
1 tablespoon prepared mustard
⅛ teaspoon pepper
½ cup finely chopped dill pickle
1 hard-cooked egg, chopped
1 clove garlic, pressed
2 tablespoons drained capers
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon leaves
1 tablespoon chopped fresh chervil or 1 teaspoon dried chervil leaves
1 tablespoon chopped fresh parsley
2 lb cooked shrimp, chilled
Shredded lettuce

  1. Make Remoulade Sauce: in medium bowl, combine mayonnaise, mustard, and pepper; mix well. Stir in dill pickle, egg, garlic, capers, tarragon, chervil, and parsley.
  2. Refrigerate, covered, until well chilled – several hours.
  3. For each serving, arrange 6 shrimps, slightly overlapping, on shredded lettuce on individual plates. Cover generously with sauce.

Makes 6 to 8 servings.

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