| 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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