Title: Shrimp Remoulade
Categories: Fish
Yield: 6 Servings
| 1 1/2 | lb | Shrimp shelled deveined |
| 3 | tb | Creole mustard |
| 3 | tb | White vinegar |
| 1 | tb | Paprika |
| 1 | | Garlic clove; |
| 2 | ts | Prepared horseradish |
| 1/3 | c | Olive oil |
| | | Hot pepper sauce to taste |
| 1 | | Stalk celery minced |
| 3 | | Scallions, minced |
| 1/2 | c | Parsley leaves minced |
Boil shrimp--just til turn pink, don't overcook Drain; whisk mustard,
vinegar, parsley, paprika, garlic and horseradish. Gradually whisk in oil
in a thin stream add pepper sauce and salt to taste. Fold in the celery,
scallions and reserved shrimp until well coated. Cover and refrigerate at
least 3 hours and up to 24 hours. Can serve on lettuce cold or at room
temp.Recipe from Galatoire's in New Orleans. ^^^^^^^^^^^^^^^^^^^^^^SHARI in
Chatsworth, CA^^^^^^^^^^^^^^^