Brennan's Classic Shrimp Remoulade

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1/4 cup ketchup
• 1/4 cup prepared horseradish
• 1/4 cup creole mustard, such as zatarain
• 2 tablespoons prepared yellow mustard
• 2 tablespoons vinegar
• 1/2 lemon, juice of
• 1/2 cup finely chopped green onion
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped parsley
• 1 clove garlic, minced
• 1 tablespoon paprika
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 dash tabasco sauce
• 1 fresh egg (or pasteurized equivalent)
• 3/4 cup vegetable oil
• 2 lbs boiled shrimp
• 1 1/2 cups very thinly sliced cucumbers
• 1/2 cup very thinly sliced radish
• 2 cups frisee or 2 cups curly endive lettuce
• 1/2 cup vinaigrette dressing

Recipe

• 1 put ketchup, horseradish, creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, tabasco and egg into blender container or food processor.
• 2 cover and mix at high speed until well blended.
• 3 remove cover and gradually add oil in a slow steady stream.
• 4 sauce will thicken to a pourable, creamy consistency.
• 5 store in covered container in refrigerator up to 3 days.
• 6 serving suggestion: toss boiled shrimp in remoulade sauce.
• 7 spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.