I LOVE this stuff!!! Serve with any seafood, or with the Shrimp Cocktail Recipe below.
1 1/2 cups mayonnaise
4 green onions, sliced
3 tablespoons chopped fresh parsley
3 tablespoons Creole mustard (I had to BEG my local kitchen store to order this stuff in large sizes!)
1 1/2 tablespoons lemon juice
1 garlic clove, pressed
1 1/2 teaspoons horseradish
1 teaspoon paprika
Stir together all ingredients; cover and chill 1 hour.
(Makes 2 cups)
12 unpeeled, jumbo cooked shrimp
Remoulade Sauce (see recipe, above)
12 whole pickled okra (optional)
12 very thin crispy breadsticks, broken in half
Garnish: grape tomato slices
Peel shrimp, leaving tails on; devein, if desired.
Spoon 1 heaping Tbsp. of Rémoulade Sauce evenly into each of 12 individual serving glasses.
Place 1 shrimp, 1 whole pickled okra (if you are using them), and 2 breadstick halves in each glass. Garnish, if desired. Serve immediately.
To cook shrimp at home, bring 3 qt. water to a boil in a large Dutch oven. Cut 2 lemons in half, and squeeze juice into boiling water; add squeezed lemon halves to water.
Add 1 tsp. pepper, 1 tsp. salt, and 2 bay leaves. Return to a boil over medium-high heat. Add 1 to 2 lb. unpeeled, jumbo raw shrimp, and cook 3 minutes or just until shrimp turn pink; drain. Plunge shrimp into ice water to stop the cooking process; drain. Cover and chill.