Lundi: Recipes

The recipe today is an old time New Orleans favorite that adds the bonus of a homemade remoulade sauce.  I’m giving you my take on the shrimp remoulade recipe from the Roosevelt Hotel, originally published in the Times-Picayune.  Here’s what you’ll need:

2 large egg yolks

1 cup Creole mustard or your favorite course brown mustard

¼ cup champagne vinegar

Juice of 1 lemon

Your favorite pepper sauce to taste

Salt & pepper to taste

2 cups vegetable oil

1 bunch of green onions, minced (greens and whites)

1 stalk celery, minced

4 pounds medium Gulf shrimp, peeled, deveined, boiled and chilled

12 whole butter lettuce leaves or about ½ cup shredded iceberg lettuce per serving

In a large mixing bowl, blend egg yolks, mustard, vinegar, lemon juice, pepper sauce, salt and pepper.  While still mixing, add the oil in a slow stream as if making salad dressing.  When the sauce thickens, add the green onions and celery.

Combine the shrimp with the sauce and chill for at least two hours.  Serve on lettuce leaves or shredded lettuce for 12 medium or 6 large servings.

If you want a really spicy dish, consider adding a dab or two of horseradish to your sauce.  Bon appetite ~

Header: The Shrimp Girl by William Hogarth c 1740