On Aug 6, 5:24*pm, Janet Wilder > wrote:
>
> Thanks so much. I've saved it. It sounds really yummy. We get a lot of
> fresh wild gulf shrimp here and the remoulade sounds like a perfect
> accompaniment for it.
>
Oh yeah. Grill 'em, or boil 'em Louisiana style, or however you like
to cook 'em. Here's an amusing page that suggests serving options.
I'm not as proud yet of my sauce as this page author is, but it's
entertaining. -aem
http://www.gumbopages.com/food/app/remoulade.html