Unicorn (Unicorn@Indenial.com)
Mon, 22 Feb 1999 10:41:09 -0500
Reader "Nancy" sent us a whole week's worth of food funnies, in the
form of diary entries of a newly wed bride. I'll publish one every
day this week.
Monday; Now home from honeymoon and settled in our new home, it's fun
to cook for Tim. Today I made an angel food cake and the recipe said,
"beat12 eggs separately." Well, I didn't have enough bowls to do
that, so I had to borrow enough bowls to beat the eggs in. The cake
turned out fine.
Remoulade sauce is not unique to Cajun cooking, but they have made it
their own by making it spicy. This New Orleans classic is just the
thing to get us off to a good start as we "laissez les bons temps
rouller".
1 lb (450 g) cooked, peeled, medium-sized shrimp
For the remoulade sauce:
1 cup (250 ml) mayonnaise
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) ketchup
2 Tbs (30 ml) finely chopped celery
1 Tbs (15 ml) prepared horseradish
1 Tbs (15 ml) finely chopped dill cucumber
1 Tbs (15 ml) finely chopped capers
1 Tbs (15 ml) Creole or French style mustard
1 Tbs (15 ml) finely chopped parsley
1/2 tsp (2 ml) finely chopped tarragon
1 Tbs (15 ml) Tabasco sauce (or to taste)
For the garnish:
Lettuce leaves
Tomato wedges or whole cherry tomatoes
Hard cooked eggs, peeled and cut into rounds or wedges
Black olives
Combine all the sauce ingredients in a bowl and stir or whisk until
thoroughly combined. Add the cooked shrimp and toss to coat with the
sauce. Place each serving of shrimp on a bed of lettuce leaves, and
garnish with tomatoes, eggs, and black olives, as desired. Serves 4
to 6.
This archive was generated by hypermail 2.0b3 on Tue Feb 23 1999 - 09:00:07 EST