Thursday, December 18, 2008

T.G.I.F. + Shrimp Remoulade

Yes, that's right, Thank goodness it's almost Friday! It's been a whacky week and I am looking forward to the week end. Holiday stress is peaking, but still so much to do. Only 6 shopping days left,for gifts, and only 3 shopping days left,for Christmas dinner, plus two parties, extra guests, and the list goes on and on.

I keep telling myself that in only one week, it'll all be over and worth all the effort, and then it will be party time, for New Year's. Hooray, my favorite holiday is almost here. Meanwhile, here is an appetizer recipe that I plan to serve on my holiday buffet. It's a family favorite and will compliment the Spinach-Crawfish Dip, perfectly. Cest bon, cher!

Shrimp Remoulade

2 lbs. large shrimp, peeled and deveined
1 cup white wine
2 tbs.'s salt

2 tbs.'s. or more Tony's Creole seasoning
1 tsp. Old Bay seasoning
1 lemon, quartered
4 bay leaves

In a large pot, place the seasonings, wine, lemons, and bay leaves. Add enough water to cover the shrimp and bring to a boil. Add the shrimp and continue to boil, until the shrimp turn pink, about 5 minutes. Remove from heat and let stand for 5 minutes, covered. Drain and set aside and allow to cool.

Remoulade Sauce
1 cup mayonnaise
1 tsp. yellow mustard + 1 tsp. Creole or Dijon mustard
2 tsp.'s  prepared horseradish
1/4 cup green onion tops, chopped fine
1 tsp. dry mustard
1 tsp. white wine vinegar

1 tbs. lemon juice
Salt and Tabasco, to taste

Combine all ingredients in large bowl and blend thoroughly. Add shrimp and toss to coat evenly. Chill for 1 to 3 hours, before serving. Serves 8.

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