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Print this Recipe    Shrimp Remoulade

Warm Shrimp in Remoulade Sauce

1/4 cup vegetable oil
1 teaspoon paprika
1/4 cup mayonnaise
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
1 teaspoon sugar
1 tablespoon horseradish, bottled
1 teaspoon anchovy, mashed
3 tablespoons Creole mustard
2 tablespoons yellow mustard
1 tablespoon ketchup

1/2 cup onion, chopped
1 teaspoon garlic, finely minced
1/4 cup celery, chopped

1 lb. large shrimp, peeled, deveined

1/4 cup parsley, minced
1/4 cup green onion, tops only, minced

Plunge shrimp into lightly salted boiling water. Once they are
pink, remove from the water and set aside. Overcooked shrimp are
tough. They will be further cooked in the sauce.

In a bowl, mix or blend the first 11 ingredients. Stir in the next
3 ingredients. Place mixture in a small saucepan and heat over
medium heat until hot but not boiling, three to four minutes

Into this, stir the freshly peeled, deveined boiled shrimp (1
pound). Do not overcook, perhaps a minute and a half or two:
under-do this! Stir in minced green onion tops and parsley. Adjust
seasoning.

This is absolutely delicious served over your choice of a bed of
fresh spinach or romaine, a treat on thickly sliced ripe tomatoes,
even on angel hair pasta or placed over grilled eggplant slices,
any one of which should be lightly herbed.

Serves four as an entre, or six to eight as an hors d'ouevre.

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