Andrew Zimmern Cooks: Poached Shrimp Remoulade - Andrew Zimmern

Ingredients

• 3 stalks celery, chopped
• 5 cloves garlic, peeled
• 3 medium eggs
• 1 teaspoon Chesapeake Bay Seasoning
• 2 tablespoons paprika
• 2 tablespoons Worcestershire sauce
• 1/4 cup whole seed mustard
• 1/4 cup yellow Cajun mustard
• 1/4 cup prepared horseradish
• 1/4 cup Heinz Chile sauce
• 1/2 cup white vinegar
• 6 scallions, chopped
• 1 1/2 cups vegetable oil
• 1 tablespoon hot sauce
• 12 ounces brown ale
• 3 ribs celery, chopped
• 1 onion, chopped
• 1 lemon, sliced
• 1 quart water
• 2 pounds shrimp (u-15 size are best), peeled and deveined
• 1 cup Cajun seasoning
• 3 cups ice
• 3 cups escarole or iceberg lettuce, julienned
• Cherry tomatoes, for garnish
• Lemon wedges, for garnish
• Parsley, for garnish