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Remoulade for Shellfish

A creole cook says good remoulade sauce is supposed to make you think you look better and younger than you ever have. Its taste should be so sharp it feels "astringent" in your mouth. (American Cooking: Creole and Acadian, Time-Life Books, 1971) 

Joy of Cooking recommends using remoulade for cold meat, poultry, and shellfish, so this recipe probably would work for all three.  The recipe below is a blend of  American Cooking (above) and Paul Prudhomme's Louisiana Kitchen recipes.  Paul Prudhomme cooks his shrimp in chicken stock. 

If a less sharp taste is desired, use less horseradish and more mayonnaise.

Cook and chill:
2 lbs shrimp, cooked and shelled

2-3  T Creole mustard
1     T prepared mustard
1/4 cp horseradish, prepared or finely grated

2 T paprika
1 t Cayenne pepper
1/2 t each white and black pepper
salt to taste

Beat in:
3 T tarragon vinegar (or use thyme and sweet basil with white vinegar)
2 T Worcestershire sauce
1 T Tabasco sauce
1/4 lemon, seeded
1 bay leaf, crumbled
2 T catsup (optional)

Beat in slowly:
1/2 cp olive oil

1/2 cp fresh parsley, coarsely chopped, if available
1 1/2 cp scallions, including 3" of green tops
1/2 cp celery, very finely chopped

1 lettuce, shredded (One cookbook author suggest serving shrimp and sauce in single
buttercrunch leaf cups.)

Serve shrimp on top of shredded lettuce (or lettuce cups). Spoon remoulade sauce on top and
serve immediately.