Shelly's Recipe

BOILED SHRIMP AND REMOULADE SAUCE

Category: Seafood

Remoulade Sauce:

2 stalks of celery
1 medium onion
3 tbsp lemon juice
1/2 cup horseradish
1 cup mayonnaise
2 tbsp anchovy paste
2 tbsp drained capers
Handful of washed parsley
1 or 2 cloves of garlic
1 tbsp mustard OR ketchup--your choice.

Blend or process it all together.

NOTE: Make Remoulade Sauce ahead of time in food processor or blender. Chill till needed, keeps a long time.

Makes about a quart. Chill and serve with
BOILED SHRIMP