Shrimp Remoulade

1 bunch shallots, cut up
2 small ribs celery, cut up
2 Sprigs fresh Parsley, cut up
3 tablespoons Creole mustard
1-1/4 teaspoons salt
5 teaspoons paprika
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper
6 tablespoons white wine vinegar
5 teaspoons fresh lemon juice
1 shallot, chopped
1 tablespoon chopped celery
2 teaspoons finely minced fresh parsley
1 cup coarsely chopped Romaine lettuce
1 pound whole shrimp, boiled, peeled and chilled

Grind the bunch of shallots, celery, parsley in food mill, reduce almost to a puree in food processor. Place in china bowl. Add mustard, paprika, salt and pepper. Stir with a wooden spoon. Add vinegar, lemon juice, basil, blend. Add olive oil gradually, stirring constantly. When well blended, add chopped shallot, chopped celery, parsley and stir. Cover with plastic wrap and refrigerate at least 3 hours.

Serving instructions:
At serving time, chop lettuce; put 1/4 cup on pre-chilled plates; place boiled shrimp on top; stir remoulade sauce then poor about 1/4 cup over shrimp. Cover and refrigerate.

Serve well chilled.

Serves: 4-6

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Cajun Country -- New Iberia, Louisiana