Friday, June 13, 2008

Galatoire's Shrimp Remoulade

From Galatoire's in New Orleans--the perfect shrimp cocktail

(Serves 6)

1 stalk celery
1 bunch green onions
1 bunch parsley
1/4 cup large onion
1 cup ketchup
1 cup tomato puree
1 cup Creole mustard
1 cup red wine vinegar
2 tablespoons prepared horseradish
2 tsp. Worchestershire sauce
1/2 cup salad oil
1 1/2 ounces paprika
32 boiled shrimp (21-25 per pound)

Mince celery, green onion, parsley, and onions in a food processor. Add ketchup, tomato puree, Creole mustard, red wine vinegar, horseradish, and oil to the vegetables and mix all ingredients in the food processor adding paprika last. Allow the sauce to stand refrigerated 6-8 hours before serving. Evenly coat the shrimp with the sauce in a mixing bowl and serve on a bed of lettuce.

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