Shrimp Remoulade Recipe

Shrimp Remoulade can be an appetizer or a main dish salad. The sauce can be used a number of ways in addition to this beautiful starter course. This is the orange-red version which is tradionally served in New Orleans, not the French classic, which is white.
Prep:20m Cook:10m Servings:8

Ingredients
3 lbs medium shrimp, raw, peeled and deviened
Leafy tops from celery
3 bay leaves
2 tsp whole black peppers
3 whole cloves
1 medium onion, sliced
2 cloves garlic, peeled and crushed
1 large lemon
1/2 cup salt
Gallon of water
1/2 cup onion, fine dice
2 ribs celery, fine min
Sauce
1/2 cup onion, chopped
2 ribs celery, minced
4 tbs prepared horseradish
2 tsp paprika
2 tsp salt
1/2 tsp tarragon
4 tbs white vinegar Note: You can use tarragon vinnegar and omit tarragon
1 tbs garlic, minced
4 tbs ketchup or chili sauce
dash cayenne
2tbs mayonnaise
4 tbs creole mustard Note: A course brown country-style mustard may be substituted
2 tbsa lemon juice
1/2 cup olive oil
1 tbs fresh parsley

Directions
Wrap spices in cheesecloth and tie. Place all ingredients except shrimp in water and boil for 15 minutes. Place shrimp in boiling water and immediately turn off heat and cover and allow to steep for 4 minutes. Shrimp should be pink, which means they are done. Drain in collendar immediately and run cold water over shrimp to stop cooking. Set aside.
Make sauce by combining all ingredients and blending in food processor until smooth.
Place shrimp on shredded or leaf lettuce and arrange sliced or grape tomatoes. Divide shrimp, place on top and drizzle sauce. Enjoy!

Shrimp Etouffe Recipe

This dish is a creole comfort food. Nice and spicey seasoning. It goes great over rice or linguini
Prep:2m Cook:15m Servings:5

Ingredients
2 cans half and half
1 can celery soup
1 can shrimp soup
1 stick butter
1 ea. Red, yellow & green pepper (all chopped)
half a medium onion
2-3 T. flour
2 cloves garlic
Tony Chacheres Original Creole Seasoning
1-2 lbs. Med. fresh shrimp (peeled and deveined)
White rice

Directions
Saute chopped peppers, garlic and chopped onions till tender
add flour-stir until thickened
add both cans of soup
add two cans of half and half
add shrimp
add Tony's seasoning a tablespoon at a time, stir and taste
For a subtle taste, add a 1 T. I like 3 T.
Serve over rice