How to Prepare Shrimp Rémoulade

The name "rémoulade" refers to the sauce.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 3 pounds of jumbo shrimp
• 1 clove of garlic
• 1 cup of aioli
• sea salt
• freshly-ground black pepper
• 1 tablespoon of anchovy paste
• 2 eggs
• 1 teaspoon of powdered mustard
• 1 teaspoon of bell pepper
• 6 stuffed olives
• 1 teaspoon of Worcestershire sauce

1. Grind the black pepper, hard-boil and mince the eggs, mince the bell pepper and olives, peel and mince the garlic.

2. Boil the shrimp, drain them in a sieve, then refrigerate them for 3 hours.

3. Introduce the garlic, aioli, salt, black pepper, anchovy paste, eggs, mustard, bell pepper, olives and Worcestershire sauce to a mixing bowl and sit well.

4. Remove the shrimp from the refrigerator, drizzle with the rémoulade sauce, then return all that to the refrigerator for 1 hour before serving.