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
Food historians have tracked the existence of recipes way back into the distant past, certainly as far back into history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, generally, these old recipes were just very simple hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered so far, according to academics is a collection of tablets in ancient Sumerian which recount the preparation 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. During Roman times 25BC a roman called Apicius compiled a collection of scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into appetizers, main course and afters, a very modern way of dining. Aspicius also recounts how the Roman cooks made use of a wide range of herbs and spices, including a few you will know for example basil, rue and parsley. Later, in the 15th century, knights returning from the crusades brought back many new spices and herbs from middle-east cuisine, including spices like coriander, parsley, and rosemary. These new culinary innovations created an increase in cookery books, the majority of which still exist in private libraries. During the succeeding few centuries, the rich and powerful families of Europe tried to serve the most exotic banquets, and because of this the best chefs and their recipes were at a premium. Notwithstanding that, it was during the nineteenth century the formal cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and publishing recipes of the day. By the time we get to the twentieth century, cookery publications are increasing in popularity mostly due to higher levels of literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Baby Kay's Shrimp Roumalade recipe.
