Shrimp or Crawfish Remoulade Print Email

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onions
1/2 cup chopped green onions
1/4 cup celery
2 TBS chopped garlic
2 TBS prepared horseradish
3 TBS Creole or Whole grain mustard
3 TBS yellow mustard
3 TBS ketchup
3 TBS chopped parsley
1 tsp. salt
1/4 tsp. cayenne
1/8 tsp. freshly ground black pepper

Cooked Gulf White Shrimp or Crawfish
Shredded lettuce
Tomatoes, cucumber

Put all the sauce ingredients in a food processor and process for 30-45 seconds, chill. Toss cooked shrimp or crawfish in sauce and serve over lettuce decorated with tomatoes and cucumber. Extra sauce can be stored in refrigerator for several days. – Adapted from Emeril Lagasse