Advertisement
Ingredients
2 egg yolks
¼ cup vegetable oil
3 to 4 tablespoons prepared horseradish
1 to 2 tablespoons Creole mustard (or any grainy French mustard)
½ cup finely chopped celery
½ cup finely chopped green onions
¼ cup chopped fresh parsley
¼ of a large lemon, seeded and cut into 3 pieces
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 tablespoon white-wine vinegar
1 tablespoon Tabasco sauce
1 tablespoon minced garlic
2 teaspoons sweet paprika
1 teaspoon salt
1 bay leaf, crumbled
Nutritional analysis per serving
10 grams carbs; 73 milligrams cholesterol; 187 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 2 grams fiber; 348 milligrams sodium; 2 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a blender or food processor, process the yolks for 2 minutes. With the machine running, add the oil in a thin stream and then, one at a time, blend in the remaining ingredients until well mixed and the lemon rind is finely chopped.
- Step 2
To serve, toss with chilled boiled shrimp and place on a bed of shredded lettuce, garnished with tomato wedges.
Private Notes
Comments
Only thing I did differently was cut the Worcestershire in half, because I easily get overwhelmed by it, and am glad I did. But OMG y’all, this is the stuff.
Use Craig Claiborne recipe for cooking the shrimp.
Only thing I did differently was cut the Worcestershire in half, because I easily get overwhelmed by it, and am glad I did. But OMG y’all, this is the stuff.