Ingredients for - Shrimp Remoulade Galatoire's
4.
Italian flat leaf parsley ¾ cup
12.
Large cooked shrimp, peeled and deveined 2 pounds
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.
Recipe information
Cooking:
15 min.
Servings per container:
12
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