Shrimp With Creole Dipping Sauce

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

Boiled shrimp dipped in a piquant remoulade sauce is a Louisiana favorite and a great dish to serve outdoors. The following recipe for Creole sauce was shared with me by a friend whose family lived in New Orleans for many years. A fail-proof version that takes only minutes to prepare in a blender or processor, it makes a perfect accompaniment to a platter of boiled shrimp.

Ingredients

• 1   cup vegetable or olive oil
• ½  cup tarragon vinegar
• ½  cup coarsely chopped green onions
• ½  cup coarsely chopped celery
• ¼  cup horseradish mustard or Dijon mustard
• 2   tablespoons ketchup
• 1   tablespoon paprika
• 1   teaspoon salt
• ½  teaspoon cayenne pepper
• 6   drops Tabasco sauce
• 2   small cloves garlic
• 2   teaspoons salt
• 3   pounds large shrimp, shelled and deveined but with tails left on
• 2   tablespoons chopped fresh flat-leaf parsley for garnish (optional)

Directions

1. TO MAKE THE CREOLE DIPPING SAUCE: Combine all the ingredients in a blender or food processor, and process until the mixture is smooth, about 1 minute. (The sauce can be made 2 to 3 days ahead. Cover and refrigerate. Bring to room temperature 30 minutes before using.)
2. Makes about 3 cups sauce.
3. To prepare shrimp, bring 4 quarts water to a boil and add 2 teaspoons salt. Add the shrimp and cook until curled and pink, 3 to 4 minutes.
4. Drain in a colander and rinse under cold water.
5. Drain well and pat dry.
6. The shrimp can be cooked up to 4 hours ahead.
7. Cover and refrigerate.
8. To serve, fill 6 small bowls with Creole Dipping Sauce and place each on a dinner plate.
9. Mound shrimp on a large platter and sprinkle with parsley, if desired.

YIELD: SERVES 6