Galatoires Réveillon Shrimp Remoulade Recipes

SHRIMP REMOULADE GALATOIRE'S

Shrimp Remoulade Galatoire's image

Galatoire's Restaurant in New Orleans, La. in the French Quarter shared this recipe. It is the best we have ever tasted and I know you will enjoy it too. Decorate the edge of plate with hard-boiled eggs sliced thin or quartered, and a few green and black olives. Then stand back and let your guests give you applause for serving them such a wonderful treat.

Provided by CYNTHIA

Categories Appetizers and Snacks Seafood Shrimp

Time 8h15m

Yield 12

Number Of Ingredients 13

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

Steps:

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 Facts : Calories 345 calories, Carbohydrate 7.8 g, Cholesterol 147.6 mg, Fat 27.7 g, Fiber 1 g, Protein 16.7 g, SaturatedFat 4 g, Sodium 389.8 mg, Sugar 4.7 g

GALATOIRE'S RéVEILLON SHRIMP REMOULADE

Galatoire's Réveillon Shrimp Remoulade image

This recipe is from a newspaper clipping which said supposedly this recipe is from Galatoire's Restaurant, New Orleans, LA.

Provided by Member 610488

Categories Creole

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 stalk celery
1 bunch green onion
1 bunch parsley
1/4 cup onion
1 cup ketchup
1 cup tomato puree
1 cup creole mustard (Zatarain's)
1 cup red wine vinegar
2 tablespoons prepared horseradish
2 teaspoons Worcestershire sauce
1/2 cup salad oil
1 1/2 ounces paprika
32 boiled shrimp, chilled

Steps:

Mince celery, green onion, parsley, and onions in a food processor. Add ketchup, tomato puree, Creole mustard, red wine vinegar, horseradish, and oil to the vegetables and mix all ingredients in the food processor adding paprika last. Allow the sauce to chill 6-8 hours before serving.
Evenly coat the shrimp with the sauce in a mixing bowl and serve on a bed of lettuce.

Nutrition Facts : Calories 310.2, Fat 21.1, SaturatedFat 2.9, Cholesterol 48.6, Sodium 1018, Carbohydrate 24.7, Fiber 5.9, Sugar 14.5, Protein 11.2

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