Shrimp Remoulade - 2

Course : Cajun
Serves: 1
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1 1/2 pounds shrimp -- without heads
1 quart water -- with 1/4 cup salt and ice
2 quarts water -- boiling
---remoulade sauce---
2 tablespoons paprika
3/4 cup Creole or Dijon mustard
2 tablespoons ketchup -- (if not using Creole mustard)
2 tablespoons horseradish -- (if not using Creole mustard)
1/2 cup celery hearts -- finely chopped
1/4 cup onion -- chopped
1 teaspoon sugar
1 teaspoon Tabasco
2 tablespoons parsley -- chopped
1 cup cottonseed or corn oil

Preparation / Directions:

Put shrimp into boiling water. When water returns to a boil, drain shrimp and plunge into salted ice water. Peel and devein shrimp and serve on lettuce with remoulade sauce. For the remoulade sauce, mix together all ingredients except the oil. Drizzle in the oil to make an emulsified sauce. The shrimp may be marinated in the sauce for 2 to 3 hours before serving to intensify the flavor.

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