Shrimp Remoulade
Author: Lee Kidd courtesy of Doug Allen
- 1/2 cup of tarragon vinegar
- 4 Tbsp Creole hot mustard
- 1 tsp salt
- 1 Tbsp paprika
- 2 Tbsp tomato catsup
- 2-3 Tbsp fresh lemon juice
- 2-3 garlic cloves finely minced
- 1 cup vegetable oil
- 1/2 cup celery finely diced
- 1/2 cup green onions finely diced
- 4 lbs boiled shrimp peeled
- Black and cayenne pepper to taste
Mix vinegar, mustard, salt, pepper, paprika, catsup, lemon, and garlic
Add oil gradually to create emulsion, and then add the green onions and celery
Pour over shrimp in an airtight container and refrigerate at least one hour or overnight before serving over a green salad