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creole mustard tarragon vinegar paprika olive oil salt freshly ground pepper horseradish garlic green onions heart of celery parsley Tabasco sauce ketchup shrimp
Viewed: 73 - Published at: 3 years agoIngredients
- 3 tablespoons Creole mustard (see note)
- 1/4 cup tarragon vinegar
- 1 tablespoon paprika
- 1 cup olive oil
- Salt to taste if desired
- Freshly ground pepper to taste
- 5 teaspoons prepared horseradish
- 1 tablespoon finely minced garlic
- 3/4 cup finely chopped green onions or scallions
- 3/4 cup finely chopped heart of celery
- 1 tablespoon finely chopped parsley
- Tabasco sauce to taste
- 2 tablespoons ketchup, optional
- 2 pounds cooked shrimp (see Boiled Shrimp recipe), peeled
- Finely shredded iceberg lettuce
Method
- Put the mustard in a mixing bowl and add the vinegar and paprika.
- Start blending with a wire whisk.
- Begin adding the oil gradually, beating briskly with the whisk.
- Season with salt and pepper and stir in all of the the remaining ingredients except the shrimp and lettuce.
- Add the shrimp and stir to blend.
- Refrigerate for several hours or overnight.
- Serve on a bed of shredded iceberg lettuce.
