Whenever there was a party, Claudia was always requested to bring along her delicious Shrimp Remoulade!

Submitted By:  Claudia Braud

Ingredients:

• 4 pounds of cooked, peeled, and deveined shrimp
• 16 ounces mayonnaise
• 1 10-ounce jar Zatarain’s Creole Mustard
• 1 small jar fresh horseradish
• 1 bunch green onions, chopped
• ½ cup lemon juice
• 1 TBS Tabasco Sauce
• 1 TBS Worcestershire Sauce

Instructions:

1. Combine all ingredients in a large bowl, cover and refrigerate overnight; mix occasionally
2. Serve in a bowl set on cracked ice to maintain a chilled taste

Serves 16-20