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Chef John Folse's Shrimp Remoulade - Recipe Cost

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1 1/2 c. heavy-duty mayonnaise
1/2 Tbsp. lemon juice salt and cracked black pepper to taste
3 doz 21-25 count boiled shrimp, peeled and deveined
Ingredients Per Serving Qty Common Price Price per Serving
1/2 c. Creole mustard 1 tablespoon
$2.69 per 8 ounces
$0.25
1 Tbsp. Worcestershire sauce 1/2 teaspoon
$5.29 per 10 fluid ounces
$0.04
1 tsp warm pepper sauce (Chef Folse likes Louisiana Gold, but Tabasco will do) 1/6 teaspoon
$2.99 per 5 fluid ounces
$0.02
1/2 c. finely diced green onions 1 tablespoon
$1.09 per cup
$0.09
1/4 c. finely diced celery 2 teaspoons
$1.99 per pound
$0.02
2 Tbsp. chopped garlic 1 teaspoon
$4.00 per pound
$0.03
1/4 c. finely minced parsley 2 teaspoons
$1.09 per cup
$0.05
Total per Serving $0.49
Total Recipe $2.92
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