Ruth Ellen Church’s Shrimp Rémoulade

Preparation info

  • 4 to 6

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ¾ cup olive oil
  • ¼ cup prepared mustard
  • ¼ cup vinegar
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • 1 hard-cooked egg, chopped
  • ½ cup minced celery
  • 1 tablespoon grated onion
  • 2 tablespoons minced parsley
  • ½ tablespoon minced green pepper
  • 2 pounds shrimp, cooked and cleaned

    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.