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

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.

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Ruth Ellen Church’s Shrimp Rémoulade

Ingredients

Method

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