Tuesday, March 6, 2012

CHILLED SHRIMP REMOULADE

Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:



A terrific appetizer for your next party, this dish is easy to serve and let your guests mingle with a small plate of shrimp. Serve it well chilled, along with a nicely chilled Chardonnay.

CHILLED SHRIMP REMOULADE

Courtesy of Chef Jackie Olden, © 2012

Ingredients:

1 cup mayonnaise
1 teaspoon chopped, fresh tarragon
1 garlic clove, minced
1 teaspoon dry mustard
1 teaspoon capers
1 teaspoon minced, fresh parsley
2 small sour pickles, chopped
2 to 3 (8 oz.) packages frozen shrimp, cooked and drained

Directions:

Combine all ingredients. Refrigerate and allow flavors to blend for several hours or overnight. Serve icy cold. This makes a perfect appetizer.


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