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
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.
This is from the Brennan's New Orleans Cookbook
I usually make this around Thanksgiving
to have for the Holidays
From Alice Ann (Poirrier) Broussard
I have made this and I chop up shrimp & lettuce,
mix with sauce and serve it like a spread over toasted baguette.