I've been asked about this recipe many times. My mom has been making it for years. It has undergone a few changes. Upgrades as far as I'm concerned, but remains essentially the same. Neither one of us is entirely sure where it came from so if it's original owner cares to come along and claim it...yay! We'll give you all the credit. But here's the Shrimp Remoulade that gets eaten a lot when I'm together with my people! Ya wanna become one of my people?
6 T lemon juice
6 T vinegar
6 T prepared mustard (but not the plain yellow kind, upgrade to the Grey Poupon...totally worth it!)
4 oz jar of horseradish (but not the sauce, look for plain horseradish. Might be in the refrigerated section of your store.)
2 tsp sea salt
1/2 tsp freshly ground black pepper
2 tsp paprika
4 dashes of cayene pepper
5 T ketchup
1 C Canola oil (or some other mild oil. I used olive oil once, but the flavor was overpowering.)
1 1/2 C finely diced celery (seriously finely diced. No chunks here people.)
1 1/2 C finely diced scallions (again with the fine dicing.)
1 C chopped parsley
2 cloves of garlic, minced
12 shakes of Tabasco (or more if you're in to the hotness, but go easy, you can always add more later.)
2 lbs cooked shrimp (buy medium or small, but not the wee ones. Peeled, with the tail on.)
Then you get yourself some sort of vessel to carry this shrimp on when you try and get it from the bowl to your mouth. A big box of mild crackers works but go easy on the salted ones. My favorite is a french baguette, sliced on an angle into like crostini. Even better if you let the bread slices get a little crusty and hard before serving.
Also it's helpful to know that the sauce you've just made is usually enough to hold some extra shrimp so if you've got a second bag of the little fishies ready to go, after you eat up all of the first batch you can just add the extra shrimp to the sauce and let it sit overnight...VOILA! More shrimp remoulade! The sauce will keep for a week as you keep adding shrimp to it, but don't push it.