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Commanders Shrimp Remoulade

May 13, 2008

Serves 10


1/4 cup Creole mustard

2 tablespoons paprika

1 teaspoon cayenne pepper

1 teaspoon salt

1/2 cup white vinegar

1 cup finely chopped green onions

Dash of Tabasco sauce

1/2 cup finely chopped celery

1/2 cup finely chopped parsley

1/2 cup ketchup

1/2 cup prepared yellow mustard

2 cloves of garlic, minced

3 eggs (at room temperature)

Juice of 1 lemon

1 1/3 cups salad oil

80 medium shrimp, peeled and deveined (8 per person), approximately 2 1/2 pounds


For the sauce, put the first 14 ingredients into a blender container.

Cover and mix at high speed until well blended.

Remove cover and gradually add the oil in a steady stream. Sauce will thicken to mayonnaise consistency. Chill.

Boil or saute shrimp until done. Let come to room temperature. Serve topped with remoulade sauce.

I've adapted this muffuletta recipe from several on the Web, so I don't know how close it comes to the one at Central Grocery. Nevertheless, it is delicious.

Note: The Central Grocery lets its olive salad, which includes cauliflower, sit 24 hours before using.

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The magical combination of shrimp and grits, whether for pre-dawn breakfast on a shrimp boat or as an entrée in the finest New York restaurant can be deliriously wonderful.
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The best of traditional Southern cooking, as well as innovative, new cuisine.
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