Shrimp Remoulade by Galatoire's Bistro

Thursday, August 24, 2006


¾ cup chopped celery
¾ cup chopped scallions (white and green parts)
½ cup chopped curly parsley
1 cup chopped yellow onion
½ cup ketchup
½ cup tomato puree
½ cup creole mustard or any coarse, grainy brown mustard
2 tablespoons prepared horseradish, or to taste
¼ cup red wine vinegar
2 tablespoons Spanish hot paprika
1 teaspoon Worcestershire sauce
½ cup salad oil
4 dozen jumbo (15 count) shrimp, peeled, boiled, and chilled
1 small head of iceberg lettuce, washed, dried and cut in thin ribbons


  • Mince the celery, scallions, parsley and onions in a food processor.
  • Add the ketchup, tomato puree, creole mustard, horseradish, red wine vinegar, paprika, and Worcestershire.
  • Begin processing again and add the oil in a slow drizzle to emulsify. Stop when the dressing is smooth.
  • Chill for 6 to 8 hours or overnight. Correct the seasoning with additional horseradish, if desired, after the ingredients have had the opportunity to marry.
  • In a large mixing bowl, add the sauce to the shrimp and toss gently to coat.
  • Divide the lettuce among 6 chilled salad plates.
  • Divide the shrimp evenly atop the lettuce and serve.