Shrimp appetizer

* Exported from MasterCook *

SHRIMP REMOULADE SAUCE

Recipe By : BECKY
Serving Size : 1 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
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3 large eggs
2 tablespoons lemon juice
2 tablespoons red wine vinegar
salt to taste
white pepper to taste
Tabasco to taste
6 drops Worcestershire sauce
1 teaspoon garlic -- finely minced
1 teaspoon horseradish -- grated
3 tablespoons creole mustard (or Dijon)
1 tablespoon paprika
2 cups peanut oil
1/4 cup parsley -- finely minced
1/4 cup green onions -- finely minced

2 pounds boiled shrimp

Place eggs, lemon juice, vinegar, salt, pepper, Tabasco and Worcestershire in food processor or blender.
Pulse until smooth.
Add garlic and horseradish.
Pulse again for a few seconds.
Add peanut oil slowly in a stream until mayonnaise-like consistency has been reached.
Using a rubber scraper, remove sauce from processor and place in a stainless or glass mixing bowl.
Incorporate parsley and green onions
NOTES : *SERVE ON BOILED SHRIMP.

* Exported from MasterCook *

SHRIMP SCAMPI

Recipe By : BECKY
Serving Size : 2 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
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1 ounce clarified butter
flour to coat
10 medium to large shrimp -- peeled, deveined
1 teaspoon garlic -- minced
salt to taste
white pepper to taste
2 ounces dry white wine
1/2 ounce lemon juice
1 tablespoon parsley -- minced

Heat butter in a saute or fry pan over high heat.
Dredge shrimp in flour; shake off excess.
Saute shrimp until colored and crisped.
Add garlic, salt and pepper, tossing all the while.
Deglaze with the white wine and lemon.
Cook until the sauce thickens slightly.
Add parsley and toss to coat the shrimp with the sauce and parsley. - - - - - - - - - - - - - - - - - -

NOTES : *THIS IS A SMALL QUANTITY RECIPE ACCORDING TO OUR STANDARDS. YOU MAY WANT TO DOUBLE!!