02 January 2013,22:50 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
1 hour 30 minutes

Cooking Time :
15 minutes

Preparation Method :

  • The Sauce: Put the scallions, celery, garlic and parsley into a food processor and chop finely.
  • Add the mustard, sugar, vinegar, horseradish, paprika, cayenne pepper, salt, pepper and hot pepper sauce to taste and whiz until well blended.
  • Pour in the oil through the feed tube in a slow, steady stream until a thick, creamy sauce forms. Transfer to a large bowl, cover and set aside.
  • Poach The Shrimp: Put the salt and lemon slices in a large skillet of water and bring to a boil over high heat.
  • Simmer and add the shrimp and cook for about 5 minutes or until they turn pink.
  • Drain the shrimp well and rinse them under cold water until cooled. Peel and devein them, add to the sauce and stir.
  • Cover and allow to stand for about half an hour. Serve on a bed of lettuce with hard-cooked eggs and sliced tomatoes.


  • Salt, to taste
  • 1 lemon, sliced
  • 1 kg raw unpeeled large shrimp
  • Shredded iceberg lettuce,
  • 2 shelled hard-cooked eggs, sliced
  • 2 tomatoes, sliced, to serve

The Remoulade Sauce

  • 150 ml Cooking oil
  • 50 grams scallions, coarsely chopped
  • 2 tablespoon German mustard
  • 2 tablespoon superfine sugar
  • 5 tablespoon celery stalks, coarsely chopped
  • 1 large garlic clove
  • 5 tablespoon chopped fresh parsley
  • 2 tablespoon cider vinegar or ketchup
  • 2 tablespoon prepared horseradish
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon paprika
  • ½ teaspoon cayenne pepper
  • Hot pepper sauce, to taste

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