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Gulf Shrimp Remoulade Salad
Category: Salads
Serving Size:
Gulf Shrimp Remoulade Salad
1
1 Quart Of Remoulade
Instructions
Puree all ingredients except oil and eggs together until smooth in food processor. Slowly add eggs, and then slowly incorporate oil.
Ingredients
- 4 ounces of creole mustard
- 4 cloves of garlic
- 1/2 onion
- 1/4 teaspoon of chopped parsley
- 1 egg
- 1 cup of ketchup
- 2 ounces of white vinegar
- 2 ounces of worcestershire
- 1 tablespoon of paprika
- 1 stalk of celery
- 1 teaspoon of salt
- 2 tablespoons of crystal hot sauce
- 2 stalks of green onions, sliced
- 1/2 each lemons peeled and deseeded
- 2 tablespoons of horseradish
- 1/4 cup of salad oil
2
Remoulade Salad
Instructions
Bread tomatoes with eggwash, flour, eggwash then bread crumbs, in that order. Fry until golden brown. To build salad, see chef.
Ingredients
- 4 ounces of shrimp for remoulade
- 3 ounces of cut, washed, and sliced romaine lettuce
- 2 2 ounce sliced rounds of yellow tomatoes
- 1 ounce of breadcrumbs
- 1 ounce egg wash
- 1/2 ounce eggs, boiled and chopped for garnish
- 1 ounce apple smoked bacon, crispy garnish
- 1/8 ounce thinly sliced green onions
- 1 1/2 ounces of remolded dressing
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