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- Baby Kay's Shrimp Remoulade
-
- 1 cup mayo
- 1 juiced lemon
- 5 garlic cloves, minced
- 1 tbsp creole mustard
- 1/2 cup horseradish, grated
- 1/2 cup parsley
- tabacco to taste
- salt to taste
- Pound of Shrimp
- Directions
- combine all ingredients. chill. serve with french toast (sliced and toasted with butter, and garlic salt)
- Provided by:
- Baby Kay
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to attain maximum heat preheat the broiler for at least 15 minutes before using. Broil chicken halves, turning once, for about 30 minutes or until the skin is golden brown and juices run clear when the bird is pierced with a fork. Remove chicken from broiler, leaving the broiler on. Using a very sharp knife, cut each half into about 6 pieces. Leg, thigh, wing,3 small breast pieces. Place chicken on a baking sheet with sides, of a size that can fit into a broiler. Pour lemon sauce over the chicken and toss to coat well. If nessicary, divide sauce in half and do this in 2 batches. Return to the broiler and broil for 3 minutes. turn each piece and broil for an additional minute. Remove from broiler and portion each chicken onto each of 6 warm serving plates. Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce. Makes 6 servings.
Whisk together juice, oil, vinegar, garlic, oregano, salt, and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.
