Shrimp Remoulade
Serves 6


1 stalk Celery
1 bunch Green Onion
1 bunch Parsley
1/2 large Onion
1 cup of Ketchup
1 teaspoon cayenne pepper
1 1/2 cup Creole Mustard
1 cup Red Wine Vinegar
2 tablespoons prepared Horseradish
2 teaspoons chopped Garlic
2 teaspoons Worcestershire sauce
1/2 cup Salad Oil
1 1/2 ounces Paprika
32 boiled Shrimp (21-25)


Mince celery, green onion, parsley, and onions in a food processor. Add ketchup, tomato puree, Creole mustard, red wine vinegar, horseradish and oil to the vegetables and mix all ingredients in the food processor adding paprika last. Allow the sauce to stand refrigerated 6-8 hours before serving.

Evenly coat the shrimp with the sauce in a mixing bowl and serve on a bed of lettuce.