Shrimp remoulade dnsr31a

Yield: 6 servings

Measure Ingredient
2 pounds Shrimp, cooked and peeled
1 cup Olive oil (or salad oil)
½ cup Tarragon vinegar
1¼ cup Celery, chopped
2½ teaspoon Green pepper, chopped
1 tablespoon Onion, chopped
5 tablespoons Parsley, chopped
¾ cup Creole mustard
2½ teaspoon Salt
½ teaspoon Black pepper
¼ cup Paprika

Mix all ingredients and let marinate in refrigerator for twenty-four hours, stirring often. Use as salad, or on toast or crackers. "Charleston Receipts" formatted by Mary Bowles.

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