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Shrimp and Crab Remoulade

July 13, 2011
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How bad can life be if you have shrimp and crab?  Not bad at all.  Do your guests and yourself a favor and serve them this wonderful appetizer.  Or better yet, use the ingredients and make a salad for two!

Shrimp and Crab Remoulade

  • 1/4 C. Mayonnaise              
  •  1/4 C. Ketchup
  • 2 t. Sugar
  • 2 t. Lemon Juice
  • 1/4 t. Pepper
  • 1/4 t. Tabasco (optional)
  • 6 Lemons
  • 1 Stalk Celery (chopped)
  • 2 Medium Shallots (chopped)
  • Fresh Parsley (half of it chopped, remainder for garnish)

Preparation of the Dressing

  1. Chop the celery, shallots and parley
  2. Mix mayonnaise, ketchup, sugar, lemon juice pepper and tabasco in a bowl
  3. Add the chopped celery, shallots and parsley and mix together
  4. Add the shrimp and crab and mix well. Refrigerate until ready 
  5. Serve in chilled glasses or bowls and garnish

(Serves 6)

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4 Comments leave one →
  1. July 13, 2011 20:02

    This recipe evokes memories from the past when I lived in Texas. There was a restaurant in Galveston that served this great appetizer.

    • July 13, 2011 22:56

      That is so wonderful/the reason for “dejavucook”. Thank you for the visit and comment.

  2. July 13, 2011 19:53

    Another cool recipe!

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