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Shrimp Remoulade
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Shrimp in a spicy sauce


Serves/Makes:4 or more

  • 6 cups (1425 ml) water
  • 2 lbs (.9 kg). unpeeled medium size fresh shrimp
  • 7 green onions, cut into 1-inch pieces
  • 1 stalk celery, sliced
  • 1 clove garlic, minced
  • 3 tbsp (45 ml). chopped fresh parsley
  • 1/4 cup (60 ml) hot Creole mustard
  • 2 tbsp (30 ml). paprika
  • 1/8 tsp (1 ml). salt
  • 1/8 tsp (1 ml). pepper
  • 1/3 cup (80 ml) white vinegar
  • 1/3 cup (80 ml) vegetable oil
  • 1/3 cup (80 ml) olive oil
  • lettuce leaves
  • Bring water to a boil; Add shrimp, and cook 3 to 5 minutes.
  • Drain well; rinse with cold water and chill shrimp.
  • 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.

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