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Chef John Folse's Shrimp Remoulade

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ready in: over 2 hrs
serves/makes:   6

recipe id: 3676

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1 1/2 cup heavy-duty mayonnaise
1/2 cup Creole mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 cup finely diced green onions
1/4 cup finely diced celery
2 tablespoons minced garlic
1/4 cup finely chopped parsley
1/2 tablespoon lemon juice
salt and cracked black pepper, to taste
3 dozen (21-25 count) boiled shrimp, peeled and deveined


In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste. Place six shrimp on a leaf of romaine or other colored lettuce and spoon a generous serving of remoulade sauce on top of the shrimp. Do not sauce shrimp prior to service, as they will lose their firm texture.

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