Baby Kay S Shrimp Remoulade Recipe

Ingredients for Baby Kay S Shrimp Remoulade

• Fresh Parsley
• Garlic Clove
• 1/2 cup mayonnaise
• Horseradish
• Tabasco Sauce
• Fresh Lemon Juice
• 1/4 cup Creole mustard
• 1 pound cleaned shrimp
• 1/4 teaspoon salt
• Romaine Lettuce

How to Make Baby Kay S Shrimp Remoulade

1. In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Creole mustard, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh dill, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon cayenne pepper (or to taste), 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
2. Cook 1 pound of cleaned shrimp by boiling in salted water for 2-3 minutes, or until pink and opaque. Immediately transfer to an ice bath to stop the cooking process. Once cooled, thoroughly drain and refrigerate until ready to serve.
3. Just before serving, gently fold the chilled shrimp into the remoulade dressing.
4. Arrange shredded lettuce on chilled plates.
5. Divide the shrimp remoulade mixture evenly among the plates atop the lettuce.
6. Serve immediately with crusty French bread for dipping.
7. Enjoy! This remoulade is also fantastic tossed with a full green salad.
8. Optional: Garnish with chopped green onions or paprika for an extra touch of visual appeal.