–50 small frozen shrimp (cooked, tail-off, shell off, thawed from frozen)
Remoulade sauce (1 cup):
–mayonnaise (two-thirds cup)
–Dijon mustard (2 heaping tablespoons)
–Creole seasoning (1 heaping tablespoon)
–parsley (fresh if possible, chopped, 2 tablespoons fresh; or 1 tablespoon dried)
–lemon juice (bottled, 1 tablespoon)
–paprika (bottled, 1 teaspoon)
–minced garlic (in a jar, 1 tablespoon)
–cayenne pepper (one-fourth teaspoon)
1 – Stir all the ingredients together for the remoulade sauce. Keep in refrigerator until ready for dinner. Sauce is better if made two hours in advance.
2 – Serve the thawed shrimp atop ice, in a bowl, with the remoulade sauce on the side.
–shrimp serving suggestion inspired by Weidmann’s restaurant in Meridian, Mississippi; remoulade sauce inspired by a magazine clipping from long ago.