Recipe: Galatoire's Shrimp Rémoulade

More

Serve this simple dish on elegant china and it's fit for a king—Mardi Gras or otherwise. This is our most popular dish and most frequently requested recipe.

A bonus for the home cook: the sauce is best made a day in advance and refrigerated. All that's left to do then is to toss in the shrimp, plate, and serve. It's a snap to make yet always impressive. There are more recipes on Galatoire's website.

Serves 6

    • 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 purée
    • ½ cup Creole mustard or any coarse 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 into 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 six to eight 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 six chilled salad plates. Divide the shrimp evenly atop the lettuce and serve.

To read Regina's thoughts on white linens, crushed ice, and her annual trip to a special New Orleans restaurant, click here.

Jump to comments
Presented by

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina's Table at Twin Oaks. More

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks.
Get Today's Top Stories in Your Inbox (preview)

What Do You See When You Look in the Mirror?

In a series of candid video interviews, women talk about self-image, self-judgment, and what it means to love their bodies


Elsewhere on the web

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register. blog comments powered by Disqus

Video

Adventures in Legal Weed

Colorado is now well into its first year as the first state to legalize recreational marijuana. How's it going? James Hamblin visits Aspen.

Video

What Makes a Story Great?

The storytellers behind House of CardsandThis American Life reflect on the creative process.

Video

Tracing Sriracha's Origin to Thailand

Ever wonder how the wildly popular hot sauce got its name? It all started in Si Racha.

Video

Where Confiscated Wildlife Ends Up

A government facility outside of Denver houses more than a million products of the illegal wildlife trade, from tigers and bears to bald eagles.

Video

Is Wine Healthy?

James Hamblin prepares to impress his date with knowledge about the health benefits of wine.

Video

The World's Largest Balloon Festival

Nine days, more than 700 balloons, and a whole lot of hot air

Writers

Up
Down

More in Health

From This Author

Just In