by Karin Calloway
Pink, fresh shrimp and crunchy celery sauced with a creamy dressing. Shrimp Remoulade is as simple as tossing together these ingredients and the resulting dish is as versatile as it is delicious.
My version is colorful from chopped fresh parsley and piquant from prepared horseradish. It’s delicious served with toothpicks as part of an appetizer buffet, served over mixed greens as a first course salad, or served atop fried green tomatoes as a tasty Southern-style luncheon dish.
Makes 8 servings.
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