(New Orleans, LA, USA)
Copycat Galatoire’s Shrimp Remoulade
Equipment
- Food Processor or Blender
- Normal Kitchen Utensils
Ingredients
- 1 Lb Jumbo Shrimp, boiled, peeled, deveined and chilled (15-count size)
- 3 Tbsp Celery, Chopped About 1 Rib
- 3 Tbsp Green Onions, Chopped Roughly 2 Green Onions
- 2 Tbsp Curly Parsley, Chopped A Small Handful
- 1/4 C Yellow Onion, Chopped 1/4 Medium Onion
- 2 Tbsp Ketchup
- 2 Tbsp Tomato Purée
- 2 Tbsp Creole Mustard Or Any Coarse Ground Mustard
- 1 tsp Prepared Horseradish
- 1 Tbsp Red Wine Vinegar
- 2 tsp Paprika Preferably Hot
- 1/4 tsp Worcestershire Sauce
- 2 Tbsp Vegetable Oil
- 2 Handfuls Iceberg Lettuce, Cut Into Ribbons Roughly 1/4 Head of Lettuce
Instructions
- Mince the celery, parsley and onions (both kinds) in your blender or food processor.3 Tbsp Celery, Chopped, 3 Tbsp Green Onions, Chopped, 2 Tbsp Curly Parsley, Chopped, 1/4 C Yellow Onion, Chopped
- Add the rest of the ingredients, except the shrimp, lettuce and oil, to the minced vegetables.2 Tbsp Ketchup, 2 Tbsp Tomato Purée, 2 Tbsp Creole Mustard, 1 tsp Prepared Horseradish, 1 Tbsp Red Wine Vinegar, 2 tsp Paprika, 1/4 tsp Worcestershire Sauce
- Begin blending/processing again. Slowly stream the oil into the mixture while it blends to form an emulsion.2 Tbsp Vegetable Oil
- Once all the oil is added, continue blending until the sauce is smooth (it shouldn't take much longer).
- Cover the sauce and refrigerate for 8 hours, preferably overnight.
- Before serving, taste the sauce for salt, pepper and horseradish.
- Spread the lettuce evenly over four dishes.2 Handfuls Iceberg Lettuce, Cut Into Ribbons
- Toss the shrimp in the sauce to coat. Then divide evenly and place on top of the lettuce.1 Lb Jumbo Shrimp, boiled, peeled, deveined and chilled
- Enjoy right away, maybe with a lemon wedge or two.
Notes
Always handle and cook animal products safely.
- Cook poultry (chicken, turkey, duck) to 165°F / 74°C.
- Cook ground meats (beef, pork, lamb, veal) to 160°F / 71°C.
- Cook whole cuts of beef, pork, lamb, veal to 145°F / 63°C and allow to rest for 3 minutes.
- Cook fish and shellfish to 145°F / 63°C.
- Eggs should be cooked until yolks and whites are firm, or use pasteurized eggs for recipes calling for raw or lightly cooked eggs.
The Story Behind Galatoire’s Shrimp Remoulade
This recipe is an homage to Galatoire’s Shrimp Remoulade – French Quarter history on a plate.
Galatoire’s Restaurant has been a landmark on Bourbon Street since 1905. Jean Galatoire, a French immigrant from the Pyrenees region, opened the restaurant after moving to New Orleans. He brought with him not just French culinary skill but also a knack for blending Creole flavors. Over the years, the restaurant became famous for its lively dining room and timeless dishes. Shrimp remoulade is one of its most iconic starters, and it’s been a mainstay on the menu for over a century. While I couldn’t nail down the exact year the dish first appeared, I believe it gained popularity in the 1910s and 1920s.
Creole vs. Cajun: What Makes Galatoire’s Shrimp Remoulade Creole?
You’ve probably heard people mix up Creole and Cajun cooking. They both come from Louisiana, but they aren’t the same. Creole cuisine comes from New Orleans. It blends French, Spanish, African, and Caribbean influences. It leans on classic French sauces, seafood, and bold spices. Cajun food, on the other hand, comes from the countryside. It’s rooted in the cooking of the Acadian people who settled in rural Louisiana. Cajun dishes are rustic, often made with smoked meats and hearty stews.
Galatoire’s shrimp remoulade is pure Creole. You can tell by the use of mustard-based remoulade sauce, a spin on a classic French sauce. Creole mustard gives the sauce its signature tang. The use of chilled, boiled shrimp served over crisp lettuce also speaks to New Orleans’ French influence. Cajun dishes don’t typically feature delicate cold sauces like this.
Hungry for More? Try These Recipes Next
If you liked this Galatoire’s shrimp remoulade copycat recipe, I think you’ll love a few of my other dishes. For another cool and refreshing shrimp dish, check out my Spreadable Shrimp Salad. It’s great on crackers or crostini. If you want to dip into Cajun flavors, give my Cajun Spaghetti recipe a try. It’s spicy, zesty, and full of rich Louisiana flair. Both are perfect for adding more Gulf Coast goodness to your table.
Bon appétit — or as they say in Louisiana, laissez les bon temps rouler!
This post was written and edited with help from ChatGPT, based on my own tested recipe and original photography.
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