Foodie Friday & Shrimp Romelade Recipe featured in Cajun Christmas Killing by Ellen Byron

 

Here's Ellen recipe . . .

 Shrimp Remoulade Shrimp remoulade is a popular New Orleans appetizer that is served cold. Some restaurants like the legendary Galatoire’s offer it on a bed of lettuce. Ninette Crozat likes to serve it to her guests atop a pitted avocado half. It’s a delicious and easy dish to make. Ingredients Note: It’s important to finely mince all ingredients that require it. 3 minced hardboiled eggs 3 minced scallions 2 minced celery ribs ½ cup minced fresh parsley 3 tbsp. minced dill pickle 1¾ cups vegetable oil ⅔ cup stone ground mustard (or Creole mustard, if it’s available) 2 tbsp. horseradish 283 A Cajun Christmas Killing 3 tbsp. lemon juice 1 tbsp. paprika ½ tsp. salt ½ tsp. sugar 2 lbs. cold shrimp, peeled and deveined Instructions Mix together all the ingredients, except for the shrimp. Chill for at least half an hour. When you’re ready to serve the dish, halve 4–5 avocados and remove the pits. Distribute the shrimp evenly over the avocados, and then top each serving with cold remoulade sauce. (Leftover sauce can be transferred to a jar and stored in the refrigerator for several weeks.) Serves 8–10.  

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