Recipe(tried): Cajun from Louisiana

Robbie- here a few recipes you might like.

SHRIMP REMOULADE SAUCE

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 parsly and green onions.Chill.
NOTES : *MAKE A BED OF LETUCE, TOP WITH BOILED SHRIMP THEN SAUCE.


* Exported from MasterCook *

SHRIMP SCAMPI

Reci Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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!!

APPETIZER
SHRIMP MOLD


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can tomato soup
8 ounces cream cheese -- softened
1 envelope unflavored
1/4 cup water
1 bunch green onions -- chopped
3 pounds shrimp -- boiled in crab boil
1 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon horseradish
1/2 cup celery -- chopped fine
1 teaspoon Cajun seasoning -- (according to taste0
hot sauce -- to taste

Heat in sauce pan-- soup and cream cheese.
Fold in remaining ingredients.
Pour into lightly greased mold.
Chill until firm- over night.

Serve on a bed of lettuce with crackers, MELBA TOAST, CRUSTY BREAD ROUNDS..

- - - - - - - - - - - - - - - - - -