Shrimp Remoulade was one of the few cold appetizers you could find at LeRuth’s. Not only did you have shrimp and lettuce covered with the sauce, you also had a hard boiled egg. It was a great dish but most people who dined at LeRuth’s ordered Crabmeat St. Francis.
3/4 cup Creole Mustard
2 tablespoons Paprika
1 cup Corn Oil
1/4 cup chopped Onion
1/2 cup chopped Celery
2 tablespoons chopped Parsley
1/2 teaspoon Sugar (optional)
Tabasco to taste
Mix well and refrigerate.
Enjoy!!!
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