Place everything except the shrimp in an 8-quart stockpot. Bring the mixture to a simmer and cook for 5 minutes. Add the shrimp and cook for five to seven minutes. Drain and spread the shrimp onto cookie sheets and refrigerating immediately to stop the cooking process.
Seafood Remoulade Sauce
Place onion and celery into a mixing bowl. Add remaining ingredients and blend well.
Remoulade sauce tastes better if made at least 1 day in advance.
Yield: 2 cups
Combine all ingredients and mix well. Refrigerate two hours before serving. Yield: two cups
Yield: 8-10 servings