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January 15, 2013

SHRIMP REMOULADE


Two "must-try" places during a visit to
 New Orleans would be
The Court of Two Sisters
and



Galatoire's


Miss Judy held her wedding reception at The Court of Two Sisters and what a grand afternoon that was! We often would dine at Galatoire's during our many visits to The Big Easy! I would venture to say these two places were among the very best and finest food I have had the privilege of sharing with my family. If you want to experience New Orleans at it's finest, be sure to have these two establishments on your bucket list!

Have you ever made Shrimp Remoulade? Now don't go buying store bought Remoulade sauce....make your own my love...it's easy and fresh tasting on that delicious jumbo shrimp! This is perfect for a beautiful dinner for two, served with hot french bread, and a delicious cold glass of Chardonnay!


Estelle's Shrimp Remoulade
1/4 cup tarragon vinegar
2 T. horseradish mustard
1 T. catsup
1/2 t. salt
1 1/2 t. paprika
1/4 t. cayenne pepper
1/2 cup salad oil
1/2 cup celery, finely chopped
1/2 cup green onions
2 lbs of fresh shrimp
4 avocados
one bunch of fresh, blanched asparagus spears
4 hard boiled eggs
3 fresh carrots


In a small bowl, combine the vinegar, horseradish, catsup, salt, paprika and cayenne pepper. Slowly add the salad oil beating constantly. Stir in the finely chopped celery and green onions which have been finely snipped. Spread the fresh shrimp out in a baking dish and pour the marinade over the freshly cooked and cleaned shrimp. Refrigerate for 4-5 hours.
Peel and halve the avocados. Brush each with lemon juice. Lift the shrimp out of the sauce and arrange on avocado halves. Serve with chilled asparagus spears, carrot strips, and sliced hard-boiled eggs. Pass the Remoulade sauce when requested. We serve our Shrimp Remoulade with saltine crackers! Oh heavenly days!

1 comment:

  1. Just wanted you to know I made the triple chocolate cake for dessert for out of state guests and it was a hit! Thanks for the recipe.

    ReplyDelete

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