Poor Boy’s Riverside Inn’s Shrimp Remoulade

Description: Created by Richard Hurst’s grandmother. This recipe is great for the summer months, but is good year round as well. Suggestions for use: also, great as a dip for boiled seafood. This sauce is better made a day or two in advance so the flavors blend. Ingredients: 2 cups mayonnaise 2 tbsp brown mustard 1/4 cup extra fine chopped onions 1 tbsp paprika 1/4 cup extra fine chopped celery 1 tbsp minced garlic 1 tbsp horseradish 1 lb boiled, peeled shrimp Directions: 1. Mix all ingredients except for the shrimp in a large bowl. 2. Place shrimp on a bed of lettuce and drizzle remoulade sauce over shrimp. Recipe compliments of Chef Richard Hurst. Riverside Inn 240 Tubing Rd. | Broussard, LA 70518 337-837-4011

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