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Print this Recipe    Shrimp Remoulade

Shrimp Remoulade (Easy and Quick)

1 cup mayonnaise
3 shallots or 1 garlic clove finely chopped or 2 tsp. garlic powder
1 tsp. Dijon mustard
1 Tbsp. chopped capers
1 hard-cooked egg, finely chopped
1 tsp dry tarragon
1 bag baby shrimp (precooked 11-16 oz)
1 Tbsp. dried parsley

Defrost shrimp on paper towels to soak up excess moisture and
prevent spread from being too watery. Make sure they are dry when
you add them to the above ingredients. Blend all the above
ingredients together.

You may add a touch of lemon juice if you like. You may also add
a pinch of salt or a 1/4 tsp of vinegar. Allow ingredients to stand
for at least 1 hour in the refrigerator before serving. Serve with
crackers of your choice.

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