1 tbsp parsley, fresh, chopped
1 garlic clove, fresh, minced
1 cup mayonnaise
1 tsp horseradish (or to taste)
1 tsp tabasco
6 tbsp lemon juice, (2 lemons)
1 tbsp creole mustard (up to 2 t)*
72 shrimp, fresh, boiled(to 84)
1 salt to taste
Directions
*Creole Mustard such as Zatarain's brand can be found in well stocked
supermarkets and gourmet food stores.
: Mix all ingredients except shrimp together and refrigerate.
Serve with shrimp.
Servings: 16 servings
Baby Kay's Shrimp Roumalade Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Shrimp
The History of Recipes
We are able to follow the history of meal recipes far back into antiquity, at least as far back as early Egypt, and possibly even further than that. However, in the main part, these ancient cook books were just basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to experts are some stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote some documents detailing recipes cooked by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, something that is very familiar to us today. Aspicius informs us how the chefs of Roman times made use of a wide range of spices and herbs, including some familiar names like thyme, fennel and parsley. Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from middle-east cuisine, such as parsley, basil and rosemary. These new herbs and spices created an increase in recipe publications, some of which are now in private collections. During the following few hundred years, the powerful and wealthy houses competed to offer the most extravagent meals, and because of this cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe publications became really popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down recipes to allow everyone to enjoy them. By the time we get to the 1900s, cook books are in great demand, mostly as a result of higher levels of literacy, people having more spare time and disposable income. The arrival of television gave us TV cookery programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Baby Kay's Shrimp Roumalade recipe.
