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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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