Favorite Recipe: Shrimp Remoulade from Galatoire’s Restaurant
Ingredients:
1 bunch parsley with the stems removed
2 ribs celery
2 cloves garlic
1 Tbs. bell pepper, minced
1 cup Creole mustard
4 Tbs. paprika
2 Tbs. prepared horseradish
1 cup red wine vinegar
1 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
Salt to taste
¼ tsp. black pepper
Pinch cayenne pepper
1 pint salad oil
4 cups shredded lettuce
2 lb. shrimp, boiled and peeled
2 lemons, quartered
Preparation:
Using a food processor, chop the parsley, garlic, celery and bell pepper to a coarse puree and transfer to a large mixing bowl. Add the mustard, paprika, horseradish, vinegar, Tabasco, Worcestershire sauce, salt, and peppers.
Use a wire whisk, beat constantly add small amounts of oil at a dribble until the sauce achieves a smooth consistency. Transfer to a refrigerator to marinate for 24 hrs.
To serve: place small amounts of lettuce on to each chilled salad plate. Place equal amounts of shrimp over lettuce. Stir sauce and spoon over shrimp. Garnish with lemon wedge. Serves 8. |
