Shrimp Remoulade

Ingredients

• 2 lbs med-large shrimp
• 2 tbs paprika
• ¾ C Creole mustard
• ½ C celery hearts, chopped
• ¼ C onion, chopped
• 1 tsp sugar
• 2 tbs parsley
• 1 C chilled oil (cottonseed or corn)
• 3 dashes Tabasco sauce

Directions

1. Wash shrimp well and add to pot of plain boiling water. When water returns to a boil, remove and drain, and put in a container of chilled salted water (½ C salt to 1 gallon water) and chill well.
2. Combine creole mustard, paprika, parsley, sugar, Tabasco sauce, celery and onions. To this mixture, slowly add the chilled oil to make an emulsion.
3. When the oil is combined, add shrimp and marinate for about 2-3 hours. Serve on a bed of chilled chopped lettuce with crackers as an appetizer.