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CATEGORY CUISINE TAG YIELD
Seafood New Orleans Seafood 6 Servings

INGREDIENTS

1 1/2 lb Shrimp shelled deveined
3 tb Creole mustard
3 tb White vinegar
1 tb Paprika
1 Garlic clove;
2 ts Prepared horseradish
1/3 c Olive oil
Hot pepper sauce to taste
1 Stalk celery minced
3 Scallions, minced
1/2 c Parsley leaves minced

INSTRUCTIONS

Boil shrimp--just til turn pink, don't overcook Drain; whisk mustard,
vinegar, parsley, paprika, garlic and horseradish. Gradually whisk in oil
in a thin stream add pepper sauce and salt to taste. Fold in the celery,
scallions and reserved shrimp until well coated. Cover and refrigerate at
least 3 hours and up to 24 hours. Can serve on lettuce cold or at room
temp.Recipe from Galatoire's in New Orleans. ^^^^^^^^^^^^^^^^^^^^^^SHARI in
Chatsworth, CA^^^^^^^^^^^^^^^
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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