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Shrimp Remoulade Galatoire's
Shrimp Remoulade Galatoire's
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Prep Time:
15 minutes
Total Time:
495 minutes
Indulge in a New Orleans-inspired appetizer with chilled shrimp in a flavorful sauce on a bed of lettuce, garnished with sliced hard-cooked eggs and olives.
Ingredients:
  • 4 stalks celery, coarsely chopped
  • 1 small onion, chopped
  • 0.75 cup Italian flat leaf parsley
  • 0.5 cup red wine vinegar
  • 0.5 cup ketchup
  • 0.5 cup tomato puree
  • 0.5 cup Creole mustard
  • 1 teaspoon Worcestershire sauce
  • 1.125 cups vegetable oil
  • 2 teaspoons paprika
  • 2 pounds large cooked shrimp, peeled and deveined
  • 12 lettuce leaves
Instructions:
  • In a food processor, blend celery, green onions, onion, and parsley until finely chopped. Add vinegar, ketchup, tomato puree, mustard, and Worcestershire sauce, and process until smooth, scraping the sides as needed. While the processor runs, slowly pour in the oil until fully incorporated. Mix in paprika. Transfer to a bowl, cover, and refrigerate for 6 to 8 hours or overnight.
  • Once you're ready to plate, give the sauce a good stir before generously drizzling it over the shrimp. Toss everything together until the shrimp are perfectly coated. Serve this exquisite dish on a bed of crisp lettuce leaves.

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