Copycat Galatoire's Shrimp Remoulade
Bring home Galatoire’s shrimp remoulade with this easy copycat recipe. A bold, tangy Creole appetizer straight from New Orleans’ French Quarter.
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
*Food Safety Note:
Always handle and cook animal products safely.
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.