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Shrimp remoulade

January 30, 2008

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Serves 10 as an appetizer

Rex Crab Boil and creole mustard can be purchased from rexfoods.com.

REMOULADE

1 1/4 cups coarsely chopped scallions (about 1 bunch)

2 stalks celery, chopped

1/2 bunch fresh parsley, leaves chopped

3 tablespoons creole mustard

5 teaspoons sweet paprika

1 1/2 teaspoons sea salt

1/2 teaspoon black pepper, or to taste

1/4 teaspoon hot sauce

6 tablespoons white wine vinegar

5 teaspoons lemon juice

1/2 teaspoon dried basil

3/4 cup olive oil

1. In a food processor, combine the scallions, celery, and parsley. Pulse the mixture until it is smooth and nearly liquefied. Add the mustard, paprika, 1 1/2 teaspoons sea salt, pepper, hot sauce, vinegar, lemon juice, and basil. Pulse the mixture until smooth.

2. With the motor running, add the oil through the feed tube very slowly in a steady stream, so the mixture thickens and forms an emulsion. Scrape the mixture into a plastic container, cover, and refrigerate for up to 1 week.

SHRIMP

1 package (3 ounces) Rex Crab Boil

2 tablespoons salt

2 pounds large or jumbo shrimp (21-25 count per pound), shells intact

1 head iceberg lettuce

1. Bring a large pot of water to a boil. Add the crab boil and salt. Let the mixture boil for about 5 minutes. Add the shrimp. Bring the water back to a boil as quickly as possible (it should take 2 to 3 minutes). Cook the shrimp for another 2 minutes. Drain them into a colander.

2. When the shrimp are cool enough to handle, peel them, and devein if you like. Set aside to cool.

3. Core the lettuce. Quarter it and slice it thinly into shreds. Arrange the lettuce on a platter and top with shrimp, covering the entire platter in a single layer. Spoon enough of the remoulade sauce on top to lightly coat the shrimp and moisten some of the lettuce. (Refrigerate any leftover sauce for another day.) - Adapted from Morris McCain