never made it. break it down for me.... always up for a new recipe!
sandwich wise, the best i can do is a reuben w/ every ingredient crisped up in the pan as you make it.... just start w/ meat, add cheese, add meat, add kraut, all while in the pan.
mmmm
MMMMM! I love a good reuben.
Here's the break down...
1.5# med shrimp (31-40)
1 cup mayo
1/3 cup spicy creole mustard
3 Tbsp horseradish sauce or fresh grated
2 tsp lemon zest and juice from 1 lemon
3 teaspoons paprika
3/4 teaspoon cayenne
ground black pepper
1/4 cup minced flat leaf parsley
1/4 cup minced celery
1/4 cup minced green onion
Peel and devein shrimp. Cook in gently boiling water until cooked through, about 3 minutes. Chill shrimp in fridge for 2 hr or place on crushed ice to cool.
Mix together all other ingredients in medium bowl. Place cooled shrimp in sauce and toss together. Let chill in fridge for 2 more hours.
The traditional way to eat, in New Orleans, is to serve shrimp and sauce over shredded lettuce. I had extra sourdough rolls though, so I made a sandwich. It was killer. SPICY
