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Shrimp remoulade from Galatoire's Restaurant (New Orleans)

Shrimp remoulade from Galatoire's Restaurant (New Orleans)

Ingredients

  • 1 cup chopped celery
  • 3 green onions, chopped
  • 2/3 cup chopped parsley
  • 1/2 large yellow onion, chopped
  • 1 cup ketchup
  • 1 cup tomato purée
  • 1 cup Creole mustard
  • 2 tbls. prepared horseradish
  • 1 cup red wine vinegar
  • 2 tsps. Worcestershire sauce
  • 1/2 cup salad oil
  • 1 1/2 ozs. paprika
  • 4 lbs. shrimp, boiled, peeled and chilled

Instructions

Mix celery, green onions, parsley, yellow onion, ketchup, tomato purée, Creole mustard, horseradish, red wine vinegar, Worcestershire sauce, oil and paprika in a food processor or blender.
Pour the blended sauce into a glass bowl, cover and refrigerate for 6 to 8 hours.
Taste and adjust seasonings if necessary, adding more horseradish, if desired.
Evenly coat the shrimp with the sauce and serve on a bed of lettuce.
Serves 12.

Recipe Info

Views 287
Date September 2, 2003
Categories
Seafood