Ruth Ellen Church’s Shrimp Rémoulade

Name: Ruth Ellen Church’s Shrimp Rémoulade
Yield: 4 to 6 servings
Cuisine: United States
Ingredients: ¾ cup olive oil; ¼ cup prepared mustard; ¼ cup vinegar; ½ tablespoon minced green pepper; 2 pounds shrimp, cooked and cleaned; 2 tablespoons minced parsley; ½ teaspoon paprika; 1 tablespoon grated onion; 1 hard-cooked egg, chopped; ½ cup minced celery; 1 teaspoon salt

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

¾ cup olive oil
¼ cup prepared mustard
¼ cup

Americas
United States
Starter
Pescatarian
New York

Method

Whip the oil, mustard, vinegar, salt and paprika thoroughly. Fold in the egg, celery, onion, parsley and green pepper. Add the shrimp and chill for several hours until ready to serve.