Shrimp Remoulade

---------- Recipe via Meal-Master (tm) v8.02

Title: SHRIMP REMOULADE
Categories: Seafood
Yield: 6 servings

1 1/2 lb Shrimp shelled deveined
3 tb Creole mustard
3 tb White vinegar
1 tb Paprika
1 Garlic clove;
2 ts Prepared horseradish
1/3 c Olive oil
Hot pepper sauce to taste
1 Stalk celery minced
3 Scallions, minced
1/2 c Parsley leaves minced

Boil shrimp--just til turn pink, don't overcook Drain;
whisk mustard, vinegar, parsley, paprika, garlic and
horseradish. Gradually whisk in oil in a thin stream
add pepper sauce and salt to taste. Fold in the
celery, scallions and reserved shrimp until well
coated. Cover and refrigerate at least 3 hours and up
to 24 hours. Can serve on lettuce cold or at room
temp.Recipe from Galatoire's in New Orleans.
^^^^^^^^^^^^^^^^^^^^^^SHARI in Chatsworth,
CA^^^^^^^^^^^^^^^

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