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Shrimp Remoulade galatoire's restaurant Recipe

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This recipe for Shrimp Remoulade galatoire's restaurant, by , is from FOOD ART, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mrs. H.T. Patterson
Added: Monday, August 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
¾ cup chopped celery
¾ cup chopped scallions (white and green parts)
½ cup chopped curly parsley
1 cup chopped yellow onion
½ cup ketchup
½ cup tomato purée
½ cup Creole mustard or any coarse, grainy brown mustard
2 tablespoons prepared horseradish, or to taste
¼ cup red wine vinegar
2 tablespoons Spanish hot paprika
1 teaspoon Worcestershire sauce
½ cup salad oil
4 dozen jumbo (15 count) shrimp, peeled, boiled, and chilled
1 small head of iceberg lettuce, washed, dried and cut into thin ribbons

Directions:
Directions:
Mince the celery, scallions, parsley, and onions in a food processor. Add the ketchup, tomato puree, Creole mustard, horseradish, red wine vinegar, paprika, and Worcestershire. Begin processing again and add the oil in a slow drizzle to emulsify. Stop when the dressing is smooth. Chill for 6 to 8 hours or overnight. Correct the seasoning with additional horseradish, if desired after the ingredients have had the opportunity to marry. In a large mixing bowl, add the sauce to the shrimp and toss gently to coat. Divide the lettuce among 6 chilled salad plates. Divide the shrimp evenly atop the lettuce and serve.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Shrimp Rémoulade is in every New Orleans girl’s arsenal of favored dishes for relaxed entertaining. Serve this simple dish on elegant china and it’s fit for a king- Mardi Gras or otherwise. This is our most popular dish and most frequently requested recipe. Bonus for the home cook: The sauce is definitely best made a day in advance and refrigerated, then all that’s left to do is toss in the shrimp and plate and serve. It’s a snap to make, yet it’s always impressive.

 

 

 

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