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Shrimp Remoulade
Ingredients
  • 4 stalks celery coarsely chopped
  • 4 green onions chopped
  • ½ cup chopped onion
  • ¾ cup chopped Italian flat-leaf parsley
  • ½ cup red wine vinegar
  • ½ cup ketchup
  • ½ cup tomato puree
  • ½ cup Creole mustard
  • 1 teaspoon Worcestershire sauce
  • 1 ½ cups vegetable oil
  • 2 teaspoons paprika
  • 2 pounds large cooked shrimp peeled and deveined
  • 12 lettuce leaves for serving
Steps
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