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Shrimp Remoulade




Source of Recipe


The Gumbo Shop, New Orleans


Recipe Introduction


Serves 8


List of Ingredients




1 medium onion, minced
1 bunch green onions, minced
1 stalk celery, minced (use inside tender pieces)
3 cloves garlic, minced
For sauce:
1/4 cup parsley, minced
1 tablespoon paprika (hungarian)
1/4 teaspoon cayenne pepper
2 teaspoons salt
1/2 cup salad oil
1/2 cup Creole mustard
2 tablespoons lemon juice
2 tablespoons vinegar
1 tablespoon Worchestershire sauce
1/4 teaspoon Tabasco
1/4 teaspoon white pepper

Other:
3 pounds boiled shrimp
Shredded lettuce
Lemon wedges
Parsley sprigs

Recipe



Combine all ingredients in a large bowl and mix well. Be sure all of the vegetables are minced very finely. A food processor may be used for this with excellent results. Place the sauce in a covered conainer for at least 24 hours, thus allowing the flavors to marry.

Peel and devein shrimp. About one hour before serving time, mix the shrimp into the sauce and place in the refrigerator to chill. Serve on small plates over beds of lettuce. Garnish with lemon and parsley.