Shrimp Ravigote

I was recently asked to help with the food for a church party so I was super pleased when my dear friend, Caroline Bauerschmidt, gave me some recipes to try for the party.  I love receiving new recipes especially when they come with such recommendations as Caroline's!  It was a great success!  Here is what we made...

Shrimp Ravigote

2 teaspoons chopped garlic

2 tablespoons chopped parsley

6 tablespoons minced onion

2 tablespoons chopped capers

1 teaspoons salt (or less)

1/4 teaspoon cayenne

2 tablespoons fresh lemon juice

1/4 teaspoon Rustic Rub*

1 pound shrimp, cooked, deveined and chopped

1/4 cup Dijon mustard

1/4 cup mayonnaise

1 tablespoon ketchup

 

 

Combine garlic, parsley, onions, capers, salt, cayenne, lemon juice and rustic rub.  

 

Using a fork, mash and stir the ingredients in the bottom of a bowl to extract all of the flavors.  

Let set for about two minutes.  

Cook shrimp in boiling water for 2-3 minutes (or until pink).  

Chop shrimp in a mini food processor.  Add the shrimp, mustard, mayonnaise and ketchup.  

Toss gently but thoroughly.  

Spoon into phyllo cups and serve immediately!

  

*Rustic Rub

8 tablespoons paprika

3 tablespoons cayenne

5 tablespoons fresh ground pepper

6 tablespoons garlic powder

3 tablespoons onion powder

6 tablespoons salt

2 1/2 tablespoons dried oregano

2 1/2 tablespoons dried thyme

 

Combine and mix all ingredients.  Store in an airtight container.