Shrimp Rémoulade

-- Makes 6 to 8 servings --
This no-fail recipe is fun and easy to make, and every cat loves it. The dish is high in protein
and vitamins. Do not freeze it. It will keep for up to 3 days in the refrigerator.

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• 2 hard-cooked eggs, mashed
• 1 teaspoon anchovy paste
• 1⁄2 cup cottage cheese
• 1 teaspoon brewer’s yeast
• 1 pound boiled shrimp, cleaned, with tails removed
• 3 tablespoons chopped fresh parsley or 1 tablespoon parsley flakes

1. In a blender, purée the eggs, anchovy paste, cottage cheese, and brewer’s yeast to make
the rémoulade sauce.
2. Chop the shrimp into bite-sized pieces.
3. Pour the rémoulade sauce over the shrimp, sprinkle with parsley, and serve.

ALL ABOUT SHRIMP

Shrimp come in seven sizes: colossal, jumbo, extra-large, large, medium, small, and mini or
bay shrimp. When buying shrimp, look for raw shrimp that are firm, moist, and translucent.
They should smell like the sea, not like ammonia. If you have to de-shell and devein your
shrimp, slice down the back and then remove the shell, tail, and inner intestine. (The intestine
looks like a little brown string.) Wash the shrimp thoroughly and dry them with a paper towel.
If you’re boiling your shrimp, boil them until they are pink all the way through. The average
size shrimp takes about 10 minutes to cook.