Name: Shrimp Remoulade Galatoire's
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Celery, coarsely chopped - 4 stalks; Green onions, chopped - 4; Onion, chopped - 1 small; Italian flat leaf parsley - ¾ cup; Red wine vinegar - ½ cup; Ketchup - ½ cup; Tomato puree - ½ cup; Creole mustard - ½ cup; Worcestershire sauce - 1 teaspoon; Vegetable oil - 1 ⅛ cups; Paprika - 2 teaspoons; Large cooked shrimp, peeled and deveined - 2 pounds; Lettuce leaves - 12

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Shrimp Remoulade Galatoire's

1. Celery, coarsely chopped - 4 stalks

2. Green onions, chopped - 4

3. Onion, chopped - 1 small

4. Italian flat leaf parsley - ¾ cup

5. Red wine vinegar - ½ cup

6. Ketchup - ½ cup

7. Tomato puree - ½ cup

8. Creole mustard - ½ cup

9. Worcestershire sauce - 1 teaspoon

10. Vegetable oil - 1 ⅛ cups

11. Paprika - 2 teaspoons

12. Large cooked shrimp, peeled and deveined - 2 pounds

13. Lettuce leaves - 12

How to cook deliciously - Shrimp Remoulade Galatoire's

1. Stage

In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight.

2. Stage

When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.