Recipe: Galatoire's Shrimp Rémoulade

By Regina Charboneau

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.

This article available online at:

http://www.theatlantic.com/health/archive/2010/05/recipe-galatoires-shrimp-r-moulade/57354/