Recipe: Galatoire's Shrimp Rémoulade

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.

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.

How to Cook Spaghetti Squash (and Why)

Cooking for yourself is one of the surest ways to eat well. Bestselling author Mark Bittman teaches James Hamblin the recipe that everyone is Googling.

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

How to Cook Spaghetti Squash (and Why)

Cooking for yourself is one of the surest ways to eat well.

Video

Before Tinder, a Tree

Looking for your soulmate? Write a letter to the "Bridegroom's Oak" in Germany.

Video

The Health Benefits of Going Outside

People spend too much time indoors. One solution: ecotherapy.

Video

Where High Tech Meets the 1950s

Why did Green Bank, West Virginia, ban wireless signals? For science.

Video

Yes, Quidditch Is Real

How J.K. Rowling's magical sport spread from Hogwarts to college campuses

Video

Would You Live in a Treehouse?

A treehouse can be an ideal office space, vacation rental, and way of reconnecting with your youth.

More in Health

From This Author

Just In