Chef Hans' Shrimp Remoulade

Ingredients

• 1 lb shrimp, boiled, chilled, and peeled, leaving the tail
• ½ C ketchup
• ½ C mayonnaise
• ½ C celery, finely chopped
• 2 tbs parsley, finely chopped
• 2 tbs horseradish
• 2 tbs red wine vinegar
• 2 tbs salad oil
• 1 tbs Creole or Dijon mustard
• 1 tbs onion, finely chopped
• ½ medium dill pickle, finely chopped
• Red lettuce

Directions

1. Combine all ingredients except the shrimp and blend well with a wire whisk.
2. Line a cocktail glass with red lettuce leaves, add the boiled shrimp, and spoon the remoulade sauce over top

Chef's Notes

• Shrimp Remoulade is traditionally served on a bed of lettuce. You may also use the sauce as a dip for crawfish or shrimp
• The flavors will be more intense if the sauce is left standing for a while before serving.
• From my mentor, Chef Hans