Rémoulade
- 1 cup mayonnaise
- ¼ cup chopped fresh parsley
- 2 tablespoons Creole mustard
- ½ teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1½ teaspoons paprika
- 1 large clove garlic, minced
- In a small bowl, whisk together all ingredients until well combined. Cover and refrigerate for up to 3 days.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/savannah-shrimp-boil-recipe/
3.5.3226