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Shrimp Remoulade

Recipe Link: http://www.mit.edu:8001/people/wchuang/cooking/recipes/Cajun/Shrimp_Remoulade.txt

List of Ingredients



Ingredients

1 1/2 pounds shrimp, without heads
1 quart water, with 1/4 cup salt and ice
2 quarts water, boiling

Remoulade Sauce:

2 tablespoons paprika
3/4 cup Creole or Dijon mustard
2 tablespoons ketchup (if not using Creole mustard)
2 tablespoons horseradish (if not using Creole mustard)
1/2 cup celery hearts, finely chopped
1/4 cup onion, chopped
1 teaspoon sugar
1 teaspoon Tabasco
2 tablespoons parsley, chopped
1 cup cottonseed or corn oil


Ingredients

1 1/2 pounds shrimp, without heads
1 quart water, with 1/4 cup salt and ice
2 quarts water, boiling

Remoulade Sauce:

2 tablespoons paprika
3/4 cup Creole or Dijon mustard
2 tablespoons ketchup (if not using Creole mustard)
2 tablespoons horseradish (if not using Creole mustard)
1/2 cup celery hearts, finely chopped
1/4 cup onion, chopped
1 teaspoon sugar
1 teaspoon Tabasco
2 tablespoons parsley, chopped
1 cup cottonseed or corn oil



Recipe



Put shrimp into boiling water. When water returns to a boil, drain shrimp
and plunge into salted ice water. Peel and devein shrimp and serve on
lettuce with remoulade sauce.

For the remoulade sauce, mix together all ingredients except the oil.
Drizzle in the oil to make an emulsified sauce. The shrimp may be marinated
in the sauce for 2 to 3 hours before serving to intensify the flavor.