Peel And Eat Shrimp With Remoulade

• 5-6 lb shrimp
• 1 cup vegetable oil
• 1 cup chopped green pepper
• 1 cup chopped celery
• 1 cup chopped onion
• 2 TBSP kosher salt
• 2 tsp cayenne
• Remoulade:
• 3/4 cup mayonnaise
• 2 T ketchup
• 1 TBSP grated onion
• 1/4 tsp garlic powder
• 1 TBSP parsley flakes
• 1 tsp Worcestershire sauce
• 2 TBSP prepared horseradish

1. Over medium-high heat, saute vegetables in oil in a large pot. When onions are translucent, add shrimp. Stir until shrimp are blue/pink (most of the shrimp are blue and some have turned pink). Cover pot, lower heat to medium and cook for 15 minutes--don't peak! Remove shrimp from pot with a slotted spoon. Pour cooking liquid into bowls to be used for dunking rustic bread. While shrimp is cooking, prepare remoulade by mixing all ingredients together. Divide into individual bowls and use for dipping shrimp.

shrimp, vegetable oil, green pepper, celery, onion, kosher salt, cayenne, mayonnaise, t, onion, garlic, parsley flakes, worcestershire sauce, horseradish

Taken from www.epicurious.com/recipes/member/views/peel-and-eat-shrimp-with-remoulade-52536061 (may not work)