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Receta Commander's Palace (In New Orleans) Shrimp Remoulade

Name: Commander's Palace (In New Orleans) Shrimp Remoulade
Ingredients: 1/4 c. Creole mustard (or possibly Dijon mustard); 2 Tbsp. paprika; 1/8 x to 1 teaspoon cayenne pepper; 1 tsp salt; 1/2 c. white vinegar; 1 c. finely minced green onions; 1 dsh Tabasco sauce; 1/2 c. finely minced celery; 1/2 c. ketchup; 1/2 c. mild prepared yellow mustard; 2 clv garlic, chopped; 3 x Large eggs, room temp.; 1 x juice of 1 lemon; 1 1/3 c. salad oil; 80 med shrimp, peeled, deveined and boiled

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Ingredientes

1/4 c. Creole mustard (or possibly Dijon mustard)
2 Tbsp. paprika
1/8 x to 1 teaspoon cayenne pepper
1 tsp salt
1/2 c. white vinegar
1 c. finely minced green onions
1 dsh Tabasco sauce
1/2 c. finely minced celery
1/2 c. ketchup
1/2 c. mild prepared yellow mustard
2 clv garlic, chopped
3 x Large eggs, room temp.
1 x juice of 1 lemon
1 1/3 c. salad oil
80 med shrimp, peeled, deveined and boiled

Direcciones

Put all ingredients for the sauce except the oil into blender container.
Cover and mix at high speed till well blended.
Remove cover and gradually add in the oil in a steady stream. Sauce will thicken to mayonnaise consistency. Chill.Boil or possibly saute/fry shrimp till done.
Let come to room temperature. Serve topped with remoulade sauce.