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Shrimp Remoulade

Source of Recipe

"Southern Living 1991 Annual Recipes"


List of Ingredients

6 cups water
2 lb. unpeeled medium size fresh shrimp
7 green onions, cut into 1-inch pieces
1 stalk celery, sliced
1 clove garlic, minced
3 tbsp. chopped fresh parsley
1/4 cup hot Creole mustard
2 tbsp. paprika
1/8 tsp. salt
1/8 tsp. pepper
1/3 cup white vinegar
1/3 cup vegetable oil
1/3 cup olive oil
Lettuce leaves


Recipe

Bring water to a boil. Add shrimp, and cook 3 to 5 minutes. Drain well. Rinse with cold water. Chill. Peel and devein shrimp. Set aside.

Combine green onions, celery, garlic and parsley in food processor bowl fitted with a steel blade. Process 30 seconds, scraping sides of processor bowl occasionally. Add mustard and next 4 ingredients. Process 10 seconds or until ingredients are blended. Gradually add vegetable oil and olive oil through food chute with processor running. Continue processing until oil is blended and mixture is thickened.

To serve, arrange shrimp on lettuce and top with dressing.

Yield: 4 to 6 servings