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Recipes

Still In the Oven

Arnaud’s Shrimp Remoulade

From the famous New Orleans restaurant. This is a favorite appetizer or salad for all true southerners.

4 tablespoons horseradish mustard
½ cup tarragon vinegar
2 tablespoons catsup
1 tablespoon paprika
½ teaspoon cayenne pepper
1 teaspoon salt
1 clove garlic, finely chopped
2/3 cup olive oil
½ cup chopped scallions
½ cup chopped green pepper

1 pound boiled shrimp, cut into finger-size pieces

 

Combine first seven ingredients. Add oil, beating thoroughly. You may use a food processor. Remove to a large bowl. Add shrimp, celery, onions, and green pepper. Chill.

Serve with a little shredded lettuce as an appetizer, with crackers as a dip, or over lettuce, with hard-boiled egg quarters, and toasted pimento cheese sandwiches, as the main course at lunch or dinner.

Serves 8

Really Good Granola

Arnaud’s Shrimp Remoulade
Salmon Mousse

Curried Lentil Soup
Chicken Pesto Casserole
Crock-Pot Chicken Curry
Chicken Enchiladas

Shrimp and Grits

Shrimp and Spinach
Slow-Roasted Salmon

Steak With a Difference

Marilyn’s Roasted Carrots

Chocolate Angel Cake
Easy Chocolate Cake
Christmas Eggnog
Key Lime Pie

 

Really Good Granola
Salmon Mousse
ESSAYS --------FICTION --------ABOUT TEACHING --------CONTACT ME --------LINKS
© Norma Watkins 2006 : www.normawatkins.com : info@normawatkins.com