SPICY SHRIMP NEW ORLEANS STYLE
A little heat, a little sweet and a whole lot of flavor!
| ¼ CUP FRESH PARSLEY LEAVES | ¼ CUP FRESH BASIL LEAVES |
| ½ CUP OLIVE OIL | ½ CUP CIDER VINEGAR |
| ½ CUP MUSTARD | ¼ CUP PREPRED HORSERADISH |
| 2 GREEN ONIONS – finely chopped 1 CELERY RIB – finely chopped | 2 TB KETCHUP – or to taste PINCH OF SUGAR – optional |
| 2 TSP PAPRIKAPINCH OF SALT – to taste ¼ TSP TABASCO SAUCE – to taste | 1 LARGE GARLIC CLOVE – minced SPRINKLE OF BLACK PEPPER – to taste 3-3 ½ LBS LARGE SHRIMP – cooked and peeled |
Add parsley, oil, vinegar, mustard, ketchup, horseradish, scallions, celery, garlic, paprika, sugar, Tabasco, salt, pepper to the bowl of a food processor and pulse until almost smooth with just a little texture – about 30 or 40 seconds.
With a spatula, scrape into a separate bowl that will be large enough to hold the shrimp.
Add the shrimp, stir well until all combined, refrigerate covered for 8-10 hours.
Serve over cooked rice for a warm meal or shredded iceberg lettuce for a cool dish. Pass additional marinade to spoon over shrimp.
NOTE: when I make this dish to serve as a warm dish over cooked rice, I increase the marinade by half as my family likes to pour it on!
BUON MANGIATA!
Ancora 
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