Brennan's Classic Shrimp Remoulade

recipe by PanNan
This recipe is from Brennan's of Houston in Your Kitchen cookbook. A
great recipe!

6 servings 2 1/2 cups sauce
20 minutes 20 mins prep

1/4 cup ketchup
1/4 cup prepared horseradish
1/4 cup creole mustard, such as zatarain
2 tablespoons prepared yellow mustard
2 tablespoons white vinegar
1/2 lemon, juice of
1/2 cup finely chopped green onions
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 radishes
2 cups frisee or curly endive lettuce
1/2 cup vinaigrette dressing

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. Cover and mix at high speed
until well blended. Remove cover and gradually add oil in a slow steady
stream. Sauce will thicken to a pourable, creamy consistency. Store in
covered container in refrigerator up to 3 days. Serving suggestion: toss
boiled shrimp in remoulade sauce. Spoon onto a bed of thinly sliced
cucumbers, radishes and frisee which were drizzled with a simple
vinaigrette dressing.



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