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New Orleans Shrimp Remoulade Salad

Kraft Memeber Recipe
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Makes: 4 cups Total Time: 1 hr 30 min
Category: Salads Sub Category: Other

what you need
  • Shrimp Boil:
  • 5 pounds medium to large shrimp, peeled
  • 2 ounces concentrated liquid crab or shrimp boil
  • 1 large yellow onion, cut in half
  • 1 tablespoon soy sauce
  • 2/3 cup salt
  • 1 teaspoon minced garlic
  • 10 bay leaves
  • 1 tablespoon oil
  • Remoulade Sauce:
  • 3 cups Kraft Mayonnaise
  • 1 cup ketchup
  • 4 tablespoons horseradish
  • 2 tablespoons wine vinegar
  • 2 tablespoons Creole mustard
  • 2 tablespoons yellow mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 yellow onion, finely chopped
make it
1. Add all of the shrimp boil ingredients [except shrimp] to 12 cups of water and bring to a boil.

2. Now add shrimp.

3. Return to boil and boil for another four to five minutes, drain and let shrimp cool.

4. Stir together all of the ingredients for the sauce, cover, and chill. If you have the time, it is better to let the sauce chill for about four hours or even overnight.

5. Serve shrimp on top of a crisp bed of lettuce, place one or two hard boiled eggs (quartered) around the sides and a few pimento stuffed olives.

6. Top with desired amount of Remoulade Sauce. Have some fresh crackers and butter on hand.
Notes
If you like, you can chill the shrimp in the sauce.
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