Written by John Keife
|
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
- Combine all ingredients in a large bowl, cover and refrigerate overnight; mix occasionally
- Serve in a bowl set on cracked ice to maintain a chilled taste
Serves 16-20
|