Galatoire'S Réveillon Shrimp Remoulade - cooking recipe

Ingredients

1 stalk celery
1 bunch green onion
1 bunch parsley
1/4 cup onion
1 cup ketchup
1 cup tomato puree
1 cup creole mustard (Zatarain's)
1 cup red wine vinegar
2 tablespoons prepared horseradish
2 teaspoons Worcestershire sauce
1/2 cup salad oil
1 1/2 ounces paprika
32 boiled shrimp, chilled

Preparation

Mince celery, green onion, parsley, and onions in a food processor. Add ketchup, tomato puree, Creole mustard, red wine vinegar, horseradish, and oil to the vegetables and mix all ingredients in the food processor adding paprika last. Allow the sauce to chill 6-8 hours before serving.
Evenly coat the shrimp with the sauce in a mixing bowl and serve on a bed of lettuce.