Arnaud remoulade sauce
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1/4 c Prepared horseradish
1/4 c Creole mustard
1/2 c Tarragon vinegar
2 tb Catsup
1 tb Paprika
1 ts Salt
1 lg Clove Garlic
1 c Salad oil
1/3 c Green onions -- sliced
1/2 c Celery -- sliced
1/2 ts Cayenne pepper
Place all ingredients in blender or processor; puree. Pour sauce over
boiled, peeled shrimp and allow to marinate at least 4 hours. Source:
Arnaud's Restaurant NOLA
Recipe By : Arnaud's Restaurant
From: Dan Klepach Date: 06-10-95 (159) Fido:
Cooking
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