An Homage to the Gulf, a Short Elegy for Shrimp and a Recipe for Remoulade

Shrimp Remoulade

2 pounds medium shrimp

Boil the shrimp in a big pot of water with half a small onion and 1/2 stalk of celery, diced, a bay leaf and a few black peppercorns until they just turn pink. Strain the shrimp and allow to cool  in the refrigerator for about an hour.

Remoulade

from Commander's Kitchen : Take Home the True Taste of New Orleans With More Than 150 Recipes from Commander's Palace Restaurant

BTW, this remoulade is spicy! If you prefer less spice, just cut back a bit on the horseradish, cayenne and hot sauce.

1/4 cup white vinegar
2 tablespoons ketchup
2 tablespoons prepared horseradish
2 tablespoons Creole mustard
2 tablespoons yellow mustard
1 tablespoon mild paprika
1/2 teaspoon cayenne
3 cloves garlic, peeled
1 1/2  teaspoons hot sauce
1 tablespoon Worcestershire sauce
3 green onions
1 1/2 stalks celery
1 large egg
3/4 cup vegetable oil

Kosher salt and freshly ground pepper to taste

Combine all the ingredients except the oil in a blender or bowl of a food processor. Process until smooth. Then pour the oil in a lsow steady stream until the mixture is thick. Add salt and pepper to taste if deisred. It should keep in the fridge for 2-3 weeks.

Toss the shirmp in a good amount of the Remoulade (although you will have more than you need, but it's good for other things, too). Serve the dressed shrimp on a bed of shredded lettuce, and enjoy!

Yield: 4 first course portions