How to Make Shrimp Remoulade Galatoire's - A Step-by-Step Guide

Shrimp Remoulade Galatoire's is a classic New Orleans dish that has been enjoyed for generations. This recipe hails from the iconic Galatoire's restaurant, a culinary institution in the heart of the French Quarter. Renowned for its Creole and French-inspired cuisine, Galatoire's has been satisfying the palates of locals and visitors alike since 1905.

Shrimp Remoulade is a beloved appetizer that showcases the bold flavors and vibrant spirit of New Orleans cuisine. This dish features pl...

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Ingredients

  • 4 stalks celery, coarsely chopped
  • 4 green onions, chopped
  • 1 small onion, chopped
  • ¾ cup Italian flat leaf parsley
  • ½ cup red wine vinegar
  • ½ cup ketchup
  • ½ cup tomato puree
  • ½ cup Creole mustard
  • 1 teaspoon Worcestershire sauce
  • 1 ⅛ cups vegetable oil
  • 2 teaspoons paprika
  • 2 pounds large cooked shrimp, peeled and deveined
  • 12 lettuce leaves

Information

  • Prep Time: 15 mins
  • Additional Time: 8 hrs
  • Total Time: 8 hrs 15 mins
  • Servings: 12
  • Yield: 12 servings

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

    345 cal.

    • Total Fat: 28g
    • Saturated Fat: 4g
    • Cholesterol: 148mg
    • Sodium: 390mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 1g
    • Total Sugars: 5g
    • Protein: 17g
    • Vitamin C: 13mg
    • Calcium: 53mg
    • Iron: 3mg
    • Potassium: 342mg