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SHRIMP REMOULADE




Source of Recipe


NOLA.com


List of Ingredients




Makes about 1 gallon

1-1/2 stalks celery

1-1/2 large white onions

1/2 green bell pepper, seeded

3/4 cup horseradish

1/4 cup Louisiana brand hot sauce

1/2 cup Worcestershire sauce

1/3 cup olive oil

1-1/2 (24-ounce) bottles ketchup

1/2 gallon Blue Plate mayonnaise

Recipe



In a food processor, finely chop celery, onion and bell pepper. Combine in a bowl with remaining ingredients. Add mayonnaise last, adding enough to make a pale pink sauce.

Refrigerate and let marinate for one week before use.