Shrimp Remoulade

__________________________________________________

             FOOD FUNNY
__________________________________________________

Here's a cute one from Anna Welander. It's a groaner, but still cute.

"Dad," asks five-year-old Rubin, "where would you be able to weigh Jonah's whale?"

"I don't know, Rubin," says his dad, "where do you think?"

"Hmm," replies Rubin, "maybe at a whale-weigh station?"

Rubin's big brother Ren then says, "So, Dad, where do you think you would weigh a pie?"

"Don't know son but you look like you do!"

Ren says, "Yes, I do. Somewhere over the rainbow, weigh-a-pie."

__________________________________________________

             TODAY'S RECIPE
__________________________________________________

This New Orleans classic is just the thing to get us off to a good start as we "laissez les bons temps rouller."

Shrimp Remoulade

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.
Received on Sun Apr 19 22:03:18 2009