Shrimp remoulade - bon appetit

4 servings

Ingredients

Quantity Ingredient
¼ cup Fresh lemon juice
¼ cup Creole mustard or Dijon mustard
2 tablespoons Prepared white horseradish
2 teaspoons Paprika
2 Garlic cloves, minced
⅛ teaspoon Cayenne pepper
¾ cup Olive oil
⅔ cup Finely chopped celery
⅔ cup Finely chopped onion
2 tablespoons Thinly sliced green onions
2 tablespoons Finely chopped fresh parsley
1 pounds Peeled deveined cooked medium shrimp
Butter lettuce

Directions

Whisk first 6 ingredients together in medium bowl to combine.

Gradually add oil, whisking constantly until mixture thickens. Stir in celery, onion, green onions and parsley. Season with salt and pepper. Place shrimp in large bowl. Mix in enough dressing to coat.

Cover shrimp and remaining dressing separately and refrigerate until chilled, about 2 hours. (Can be made 6 hours ahead. Keep refrigerated.)

Arrange lettuce on 4 plates. Spoon shrimp atop lettuce. Serve, passing remaining dressing separately.

Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>

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