Arnaud’s Shrimp Remoulade
From the famous New Orleans restaurant. This is a favorite appetizer or salad for all true southerners.
4 tablespoons horseradish mustard
½ cup tarragon vinegar
2 tablespoons catsup
1 tablespoon paprika
½ teaspoon cayenne pepper
1 teaspoon salt
1 clove garlic, finely chopped
2/3 cup olive oil
½ cup chopped scallions
½ cup chopped green pepper
1 pound boiled shrimp, cut into finger-size pieces
Combine first seven ingredients. Add oil, beating thoroughly. You may use a food processor. Remove to a large bowl. Add shrimp, celery, onions, and green pepper. Chill.
Serve with a little shredded lettuce as an appetizer, with crackers as a dip, or over lettuce, with hard-boiled egg quarters, and toasted pimento cheese sandwiches, as the main course at lunch or dinner.
Serves 8
