New Orleans Chilled Shrimp Remoulade


12 boiled, peeled shrimp
¾ cup Minced Celery
¾ cup chopped green onion
1 cup chopped yellow onion
½ cup chopped parsley
1 cup ketchup
½ cup Zatarain’s Creole Mustard
2 tbsp horseradish
¼ cup tomato paste
2 tbsp hot paprika
1 tsp Worcestershire
1 tsp Tabasco sauce
¼ cup red wine vinegar
½ cup olive oil
½ tsp salt & pepper
¼ cup water


Mix all ingredients, except shrimp, together. Add cold shrimp to mixture. Allow to sit in refrigerator for up to a day in advance of serving. Can be served immediately, however, the longer it is allowed to marinate together, the better the flavors mix. Served chilled on a bed of lettuce.