Viking VHB300 - Manual (Page 11)

SHRIMP REMOULADE NAPOLEON
3 eggs
1 ⁄
4
cup milk
3 slices green tomatoes
1 cup flour
1 cup breadcrumbs
Vegetable oil
4 ounces medium shrimp, (boiled and peeled)
1 tablespoon sliced green onions for garnish
Spicy Remoulade Sauce (recipe below)
Combine eggs and milk in a bowl. Dip each tomato slice in the flour,
the egg mixture, and then the breadcrumbs. Fry the tomatoes in the
oil, drain. Mix the shrimp with the spicy Remoulade sauce (see recipe
below). Place one fried tomato slice on a plate. Top with half the
shrimp mixture. Top with another tomato slice and the remaining
shrimp mixture. Top with the remaining tomato slice. Garnish with one
shrimp and chopped green onions.
SPICY REMOULADE SAUCE
1 tablespoon yellow mustard
1 ⁄
3
cup Creole mustard
1 ⁄
3
cup ketchup
3 tablespoons white vinegar
2 tablespoons horseradish
3 tablespoons Worcestershire
1 ⁄
2
teaspoon paprika
1 ⁄
4
cup finely minced celery
1 tablespoon chopped parsley
1 teaspoon hot sauce
1 teaspoon salt
1 teaspoon minced garlic
1 teaspoon lemon juice
1 egg
1 teaspoon vegetable oil
Combine all ingredients in the mixing cup. Thoroughly mix with the
hand blender stainless steel blending attachment.
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