SHRIMP REMOULADE

Preparation Method :

• The Sauce: Put the scallions, celery, garlic and parsley into a food processor and chop finely.
• Add the mustard, sugar, vinegar, horseradish, paprika, cayenne pepper, salt, pepper and hot pepper sauce to taste and whiz until well blended.
• Pour in the oil through the feed tube in a slow, steady stream until a thick, creamy sauce forms. Transfer to a large bowl, cover and set aside.
• Poach The Shrimp: Put the salt and lemon slices in a large skillet of water and bring to a boil over high heat.
• Simmer and add the shrimp and cook for about 5 minutes or until they turn pink.
• Drain the shrimp well and rinse them under cold water until cooled. Peel and devein them, add to the sauce and stir.
• Cover and allow to stand for about half an hour. Serve on a bed of lettuce with hard-cooked eggs and sliced tomatoes.