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COMMANDER'S PALACE (In New Orleans)
SHRIMP REMOULADE
 
1/4 c. Creole mustard (or Dijon mustard)
2 tbsp. paprika
1 tsp. cayenne pepper
1 tsp. salt
1/2 c. white vinegar
1 c. finely chopped green onions
Dash of Tabasco sauce
1/2 c. finely chopped celery
1/2 c. ketchup
1/2 c. prepared yellow mustard
2 cloves garlic, minced
3 eggs, room temp.
Juice of 1 lemon
1 1/3 c. salad oil
80 med. shrimp, peeled, deveined and boiled

1. Put all ingredients for the sauce except the oil into blender container. Cover and mix at high speed until well blended.

2. Remove cover and gradually add the oil in a steady stream. Sauce will thicken to mayonnaise consistency. Chill.

3. Boil or saute shrimp until done. Let come to room temperature. Serve topped with remoulade sauce.

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