Creole Remolaude

Taken from Junior League of Lafayette newspaper clipping- great with shrimp or seafood

Creole Remolaude
Creole Remolaude

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Creole Remolaude:

  • 2

    cups mayonaise

  • 1/2

    cup chili sauce

  • 3

    tablespoons Creole mustard

  • 2

    garlic cloves, pressed

  • 2

    tablespoons Worcestershire sauce

  • 1

    tablespoon lemon juice

  • 1

    tablespoon paprika

  • 1

    teaspoon dry mustard

  • 1

    teaspoon Tabasco sauce

  • salt to taste

  • Salad:

  • 3

    pounds fresh peeled shrimp

  • 3

    tablespoons liquid crab boil

  • 1

    (14 oz.) jar hearts of palm, sliced

  • 3

    avacados, sliced

  • 1/2

    cup red onion

  • 1/2

    cup chopped green onions

  • 1/4

    cup chopped fresh parsley

Directions

Remoulaude: Combine all ingredients and mix well. Chill for several hours before serving. Shrimp Salad: Bring large pot of water to boil. Add shrimp and liquid crab boil. Cook for 3 to 4 minutes or until shrimp turn pink. Chill the shrimp until ready to serve. Combine the shrimp and creole remolaude. Stir in the hearts of palm, avacados, red onion, green onion and parsley. Serve over lettuce

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