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Shrimp Remoulade

  • 1 1/2 tablespoons dry mustard
  • 2 tablespoons vegetable oil
  • 1 tablespoon vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper (I use black pepper)
  • dash of hot sauce
  • 2 green onions, sliced in 1-inch pieces
  • 1/2 Stalk celery, sliced in 1/2-inch pieces
  • 2 tablespoons coarsely chopped fresh parsley
  • 1 clove garlic, halved
  • 2 Pounds medium shrimp, cooked and deveined
  • lettuce leaves or mixed salad greens







Combine all ingredients except shrimp and lettuce in container of an electric blender or food processor; process until well-blended and smooth. Chill shrimp remoulade thoroughly. To serve, arrange shrimp on lettuce leaves; pour dressing over shrimp.



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Makes about 10 appetizer servings.

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