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Spicy remoulade for shrimp cakes

Spicy remoulade for shrimp cakes Categories:
Nb persons: 0
Yield: about 2 cups sauce
Preparation time:
Total time:

Spicy Cajun Remoulade for Shrimp Cakes Ingredients:
    4  scallions, minced
    2 Tbsp  fresh parsley, minced
    2 Tbsp  green olives, minced
    2 Tbsp  celery, minced
    1 clove  garlic, minced,, (or pressed or grated)
    2 tsp  capers, minced
    1 cup  mayonnaise
     cup  chili sauce
    2 Tbsp  Creole mustard, (or any whole grain mustard)
    2 Tbsp  olive oil
~1 Tbsp hot sauce (Tabasco), to taste
    2 Tbsp  fresh lemon juice
    1 tsp  Worcestershire sauce
     tsp  chili powder
    1 tsp  salt, to taste
     tsp  black pepper


Mince all the veggies by hand (or pulse in food processor.)

Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in minced vegetables. Season with chili powder, and salt and pepper. Taste & adjust flavors. Cover, and refrigerate until ready to use.

Serve with seafood.

Note: May be made up to 3 days in advance.

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