- 3/4 cup celery
- 3/4 cup green onion
- 1/2 cup parsley
- 1 cup yellow onion
- 1/2 cup ketcup
- 1/2 cup tomato puree
- 1/2 cup Creole mustard
- 2 tablespoon prepared horseradish
- 1/4 cup red wine vinegar
- 1 teaspoon worcestershire sauce
- 1/2 cup salad oil
- 2 tablespoon paprika
- 48 tablespoon jumbo peeled boiled shrimp
- 1 tablespoon small head iceberg lettuce
Mince celery, green onion, parsley, and yellow onions in a food processor.
Add ketchup, tomato puree, Creole mustard, horseradish, red wine vinegar, and Worcestershire.
Begin processing again and add oil in a slow drizzle to emulsify.
Add paprika and blend.
Chill for 6-8 hours or overnight.
Correct seasoning with additional horseradish if desired after the ingredients have had the opportunity to marry.
In a large mixing bowl, add sauce to shrimp and toss gently to coat.
Divide lettuce among 6 chilled salad plates.
Divide shrimp evenly atop lettuce and serve.
This classic, tangy sauce is a mainstay in the New Orleans kitchen.
The Creoles of yesteryear enjoyed it much as we do today — served chilled with cold meats or seafood.
This recipe pairs the sauce with boiled jumbo Gulf shrimp.
It is the restaurant's most popular dish.