Ingredients:
3/4 cup minced Italian parsley
3/4 cup minced green onions
3/4 cup minced celery
3/4 cup minced dill pickle
1 Tbls minced garlic
1 3/4 cup creole mustard
3 Tbls horseradish
1/4 cup vinegar
1/4 cup olive oil
Instructions:
Mix all ingredients together and chill. This sauce will keep, if refrigerated, for many weeks. The more it stands the better the taste. For shrimp remoulade, marinate 6 large cooked shrimp in 1/2 cup sauce for each serving, Serve on bed of shredded lettuce. I usually make this around Thanksgiving to have for the Holidays. I have made this and I chop up shrimp & lettuce, mix with sauce and serve it like a spread over toasted baguette.
This is from the: Brennan's New Orleans Cookbook
From Alice Ann (Poirrier) Broussard
