Shrimp Remoulade

Ingredients

• 2 lbs med-large shrimp
• 2 tbs paprika
• ¾ C Creole mustard
• ½ C celery hearts, chopped
• ¼ C onion, chopped
• 1 tsp sugar
• 2 tbs parsley
• 1 C chilled oil (cottonseed or corn)
• 3 dashes Tabasco sauce

Directions

1. Blanch Shrimp: Wash shrimp and add to a pot of plain boiling water. When the water returns to a boil, remove shrimp, drain, and transfer to chilled salted water (½ C salt per 1 gallon water). Chill thoroughly.
2. Make Dressing: In a bowl, combine Creole mustard, paprika, parsley, sugar, Tabasco, celery, and onions. Slowly whisk in the chilled oil to form an emulsion.
3. Marinate: Add chilled shrimp to the dressing and marinate 2-3 hours.
4. Serve: Serve on a bed of chilled chopped lettuce with crackers as an appetizer.

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