REMOULADE SAUCE

By gaster16

Ingredients

• 1 cup yellow onions
• 3/4 cup celery
• 3/4 cup scallions
• 1/2 cup creole mustard
• 3/4 cup chopped parsley
• 1/2 cup ketchup
• 1/2 cup tomato puree
• 2 tablespoons horseradish
• 2 tablespoons red wine vinegar
• 1 teaspoon Worcestershire sauce
• 3/4 cup salad dressing
• 4 dozen jumbo shrimp
• Hearts of romaine lettuce leaves

Preparation

Step 1

In a food processor, coarsely mince onions, celery, scallions and parsley. Transfer mixture to a mixing bowl and add mustard, ketchup, tomato puree, red wine vinegar and Worcestershire sauce. Using a hand-held immersion blender or wire whip, slowly drizzle in the oil while emulsifying the mixture until smooth. Chill sauce overnight for best results.

In a mixing bowl, fold shrimp into sauce, coating evenly. Arrange 2 lettuce leaves on 6 chilled salad plates and spoon equal portions of each.