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Galatoire’s Shrimp Remoulade




Source of Recipe


Galatoire’s Restaurant in New Orleans


Recipe Introduction


We had this when we went to NOLA for our anniversary trip in March of 2010. Dining at Galatoire’s is a magical experience. You feel that you have been taken back in time to an era of ease and congeniality. A time where a gentleman would have worn seersucker and the ladies hats. The food is deceptively simple – impeccably fresh and perfectly prepared. They very kindly provide recipes for some of their most popular dishes and this was one. They do this knowing, I suppose, that they are safe because even when you follow the recipe EXACTLY, you are not getting the atmosphere and the perfectly sourced ingredients. That said, this was really, really good when I served it for Valentine’s dinner 2012.


List of Ingredients




3/4 c. chopped celery
3/4 c. chopped scallions (white and green parts)
1/2 c. chopped curly parsley
1 c. chopped yellow onion
1/2 c. catsup
1/2 c. tomato purée
1/2 c. Creole mustard (or any grainy brown mustard)
2 T. prepared horseradish (or to taste)
1/4 c. red wine vinegar
2 T. Spanish hot paprika
1 t. Worcestershire sauce
1/2 c. salad oil
4 dozen jumbo (15 count) shrimp, peeled, boiled and chilled
1 small head iceberg lettuce, cut into thin ribbons


Recipe



Place the celery, scallions, parsley and onions in a food processor. Process until finely minced. Add the catsup, tomato puree, mustard, horseradish, red wine vinegar, paprika and Worcestershire sauce. Turn on the processor and slowly add the oil. Process until smooth. Chill for at least 8 hours, or overnight.

Taste and correct seasonings. Mix the rémoulade with the shrimp and toss to coat. To serve place the lettuce on individual plates and top with the dressed shrimp.

Serves 6.