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Spicy remoulade for shrimp cakes
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Yield: about 2 cups sauce
|Spicy Cajun Remoulade for Shrimp Cakes Ingredients:|
|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|
|¼ 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|
|½ tsp||chili powder|
|1 tsp||salt, to taste|
|½ 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.