Ingredients
1 1/2 pounds Medium-Size Louisiana Shrimp
4 Green Onions (Green tops included), chopped
1 Large Celery Rib, chopped
1/2 cup Chopped Fresh Parsley
2 Garlic Cloves, minced
4 tablespoons Creole Mustard
1 tablespoon Prepared Horseradish
1 teaspoon Creole Seasoning
1/2 cup White Vinegar
Salt and Freshly Ground Black Pepper to taste
Hot Pepper Sauce to Taste
1 cup Extra-Virgin Olive Oil
Shredded Lettuce
Method
Bring a large pot of lightly salted water to boil
Add shrimp and cook for 1 minute or until they just turn pink.
Do not overcook. Drain well. When cool to the touch, shell and devein the shrimp and set aside.
In a blender or food processor, combine the green onions, celery, parsley, and garlic, blending to a coarse puree. Add the mustard, horseradish, Creole seasoning, vinegar, salt, pepper and hot sauce, and blend until just combined.
Turn blender on low speed, remove the lid and add the olive oil in a very slow, small stream, until fully incorporated and emulsified.
Transfer mixture to a large mixing bowl and add the shrimp.
Toss to coat shrimp thoroughly with the dressing, cover the bowl and chill a minimum of 2 hours before serving
To serve, make a bed of the shredded lettuce on individual plates and spoon equal amounts of shrimp in the centre. Serve immediately. Makes 4 servings
Supplies on our Website
Louisiana Gulf Shrimp. Fresh from the Louisiana Gulf Shrimp Boats
Remoulade Sauce from Arnaud's Restaurant If you don't have time to make your own Remoulade sauce from scratch, we have
a popular Remoulade sauce on our website. It's made by Arnaud's famous French Quarter Restaurant and it's a New Orleans favorite
Zatarain's Creole Mustard It's one of our favorite Louisiana Creole Mustards
Cajun Shake 'Quick Shake' Seasoning We've got lots of great choices for Creole Seasonings, but you can't go wrong with this one
Louisiana Hot Sauces You'll find a great selection of Louisiana Hot Sauces from Cajun Chef, Tabasco, HongryHawg,
Slap Ya Mama and more
Cookin' in New Orleans A great New Orleans cookbook that has this recipe
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