Large unpeeled shrimp	Remoulade sauce

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Shrimp Remoulade

Source: St. Louis Post-Dispatch, October 4, 1981

Yield: 6 servings

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Ingredients

• 30 large shrimp, unpeeled

• Shrimp and crab boil, or shrimp spices

• Remoulade sauce (see recipe)

• 1 large head Bibb lettuce

• 6 lemon wedges

• 6 sprigs parsley

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Preparation

Place unpeeled shrimp and crab boil spice in boiling water, according to spice package directions. Add shrimp and boil 3 minutes. Remove shrimp immediately and chill in ice.

Serve shrimp with remoulade sauce. Garnish with lettuce, lemon wedges and parsley.

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Remoulade Sauce

• 1 bunch scallions, chopped

• 1 cup diced celery

• 1/4 cup chopped fresh parsley

• 2 Tbsp Creole mustard, Poupon will do

• 1 1/2 Tbsp paprika

• 1 1/4 tsp salt

• 1/2 tsp black pepper

• 3/8 cup vinegar

• 1 1/2 Tbsp lemon juice

• 1/2 tsp basil

• 1/4 cup olive oil

• 1/4 cup vegetable oil

• 1/4 cup finely diced celery

• 1/4 cup finely diced scallions

• 2 Tbsp chopped fresh parsley

Combine in jar of electric blender the bunch of scallions, 1 cup diced celery, 1/4 cup parsley, mustard, paprika, salt, pepper, vinegar, lemon juice, basil, olive oil and vegetable oil. Blend ingredients at medium speed in electric blender until pureed.

Pour mixture into a stainless steel or glass bowl and add remaining celery, scallions and parsley. Mix well, cover and refrigerate 1 to 2 hours.