Galatoire’s Shrimp Remoulade Recipe
If you listen to the CJ and Debbie Ray Show, you know how much we love good food! But in my down time, I also love reading about food and imagining that I'm a real cook. Louisiana Kitchen & Culture magazine is my favorite thing to sit and browse. (I even gave some of my favorite people a subscription for Christmas.) One of their Top Ten Seafood Recipes of 2013 is the Shrimp Remoulade from Galatoire's, which happens to be my second favorite item on the menu there (the Crabmeat Maison is #1 on my list.) With the editor's kind permission, I've shared the recipe below. It's a little complicated for someone of my limited capability, but I love even just reading about all the delicious ingredients. Maybe I'll try to tackle it in 2014!
Galatoire's Shrimp Remoulade
- 3/4 cup chopped celery
- 3/4 cup chopped scallions (white and green parts)
- 1/2 cup chopped parsley
- 1 cup chopped yellow onion
- 1/2 cup ketchup
- 1/2 cup tomato puree
- 1/2 cup Creole mustard or any coarse, grainy brown mustard
- 2 tablespoons prepared horseradish or to taste
- 1/4 cup red wine vinegar
- 2 tablespoons paprika
- 1 teaspoon Worcestershire sauce
- 1/2 cup salad oil
- 48 jumbo shrimp, peeled, boiled and chilled
- 1 small head iceberg lettuce, cut into thin ribbons, washed, drained and dried
Mince the celery, green onion, parsley, and yellow 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.
Chill for 6-8 hours or overnight.
Correct 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 six chilled salad plates.
Divide the shrimp evenly atop the lettuce and serve.