Name: Shrimp Remoulade
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

Perhaps you don’t drift the way that I do, but I constantly forget the deep hole of depravity from which the Lord’s mighty love rescued me. Drifting does not take any effort at all; just stop cultivating the knowledge of Christ, and the evil current of secularism does the rest. All passion for the lost seems increasingly a fading memory. Jesus weeping over Jerusalem, Paul willing to be cursed for the sake of his countrymen, those things become very remote to the point of being unreal.

John Miller

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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