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Shrimp Remoulade (Galatoire's) Recipe

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This recipe for Shrimp Remoulade (Galatoire's), by , is from Eat, Drink & Be Merry! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Zaideman
Added: Tuesday, August 24, 2010

Category:
Category:

Ingredients:  
Ingredients:  
Remoulade Sauce
3/4 cup coarsely chopped parsley
1 celery stalk, coarsely chopped
1 garlic clove
1/2 cup Creole mustard
1/2 cup red wine vinegar
2 Tablespoons paprika
1 Tablespoon white horseradish
1 teaspoon hot pepper sauce/Tabasco
1 teaspoon Worcestershire sauce
1 cup vegetable oil

To serve
Shredded lettuce
Cooked shrimp, chilled
2 lemons cut into wedges

Directions:
Directions:
Finely chop parsley, celery & garlic in food processor; transfer to a large bowl. Add mustard, vinegar, paprika, horseradish, hot pepper sauce and Worcestershire sauce. Gradually whisk in vegetable oil. Season to taste with salt & pepper. Cover & refrigerate overnight. Can be prepared up to three days in advance; keep refrigerated.

Divide lettuce on plates and top with shrimp. Rewhisk sauce and spoon over shrimp. Garnish with lemons wedges & serve. Or, you can use as a dip for the shrimp.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is one of the best recipes--and one you don't see very often. Spicy, but lettuce cools things down.

 

 

 

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