Shrimp Remoulade #3

Ingredients:

• Sauce:
  • 1 C ketchup
  • 2 tbs horseradish
  • 2 tbs yellow mustard
  • 2 tsp Worcestershire sauce
  • Dash Tabasco
  • 4 hard boiled eggs, chopped
  • 2 raw eggs, beaten
• Shrimp Boil:
  • 1 gallon water
  • 1 package crab boil
  • 3 tbs salt
  • 36 large raw shrimp
• Presentation:
  • Shredded lettuce

Mix the sauce ingredients in a glass bowl. Place under refrigeration 4 hours. In a large pot, bring the water, salt, and crab boil to a full boil and add the shrimp. Wheh the water returns to the boil, turn off the heat and let the shrimp sit for 5 minutes in the water. Drain the shrimp, cool and peel. Place 6 shrimp on a plate lined with shredded lettuce and top with 4 tbs of the remoulade sauce. Serves 6.

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Michael Fritsche
mbf@fritsche.org

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