Shelly's Recipe

SHRIMP REMOULADE

Category: Salads - Seafood

1 lb raw shrimp (medium to large)
1 stalk celery, coarsely chopped
3 green onions, coarsely chopped
2 tbsp fresh parsley
1/2 tsp garlic powder
1 tsp prepared horseradish
3 tbsp mayonnaise
2 tbsp Creole mustard
1/2 cup tomato ketchup
1/2 tsp Worcestershire sauce, Cajun seasoning and Louisiana hot sauce
4 tbsp olive or vegetable oil

To prepare shrimp: Drop shrimp into boiling water (seasoned with a few drops of Liquid Crab-Boil, if desired). Cook for approximately 3 to 4 minutes. (Never overcook shrimp.) Peel and devein shrimp; refrigerate until ready to prepare appetizers.

To prepare remoulade sauce: Finely chop celery, green onions and parsley in a blender or food processor. Blend in garlic powder, horseradish, mayonnaise, mustard, ketchup, Worcestershire sauce, Cajun seasoning, and Louisiana hot sauce. Slowly drizzle in oil and continue to blend until sauce is smooth. Refrigerate sauce for a minimum of 2 hours before serving to allow flavor to fully develop. Yields approximately 1 cup of sauce. Note: Sauce keeps well for up to 5 days under refrigeration. It may also be used as a spread when preparing seafood Po-Boys or as a dip for boiled crawfish.

To prepare shrimp appetizers: Arrange chilled shrimp on a bed of lettuce in each of 4 cocktail glasses or on small salad plates. Spoon chilled remoulade sauce over shrimp. Serve cold. Yields 4 appetizers.