Shrimp Remoulade With Two Sauces
- Leafy tops of a bunch of celery
- 5 bay leaves
- 3 cloves
- 2 Tbs. Tabasco garlic marinade
- 1 large lemon, sliced
- 1/2 cup salt
- 3 lbs. shrimp
- Red Remoulade Sauce:
- 1/2 cup chili sauce (bottled) or ketchup
- 1/2 cup Creole mustard
- 1 Tbs. paprika
- 1/2 tsp. salt
- 2 Tbs. lemon juice
- 1/4 tsp. Tabasco
- 1/2 tsp. pureed garlic
- 1/2 cup green onion tops, finely sliced
- 1 cup olive oil
- White Remoulade Sauce:
- 1 cup mayonnaise
- 1/2 tsp. garlic-flavored Tabasco
- 1 tsp. Worcestershire sauce
Bring a gallon of water to a boil and add all the ingredients except the shrimp. Boil the water for fifteen minutes, then add the shrimp. Remove from the heat immediately, and allow the shrimp to steep for four minutes, or until the shell separates from the meat easily.
Remove the shrimp and allow to cool enough to handle. Peel and devein the shrimp
To make the red remoulade sauce, combine all ingredients except green onions and olive oil in a bowl. Add the oil a little at a time, stirring constantly, until all oil is absorbed. Taste the sauce and add more mustard or chili sauce to taste. Stir in green onion tops.
For the white remoulade sauce, just blend all the ingredients except the green onions. Then add the green onions last.
Place the shrimp on a leaf of lettuce, sliced avocados, sliced tomatoes, or Belgian endive leaves. Drizzle half the shrimp with one sauce, half with the other. The sauces can also be served in pools for dipping.