There's a wonderful recipe for Shrimp Remoulade that's the perfect change from all the turkey and ham we've been eating over the Thanksgiving holidays.
Galatoire's Shrimp Remoulade
1 bunch celery
1 bunch green onions
1 bunch parsley
1/2 large yellow onion
1 cup ketchup
1 cup tomato puree
1 cup Creole mustard
1 cup red wine vinegar
2 tablespoons horseradish, prepared
2 teaspoons Worcestershire sauce
1/2 cup oil
1 1/2 ounces paprika
Jumbo shrimp, boiled and peeled
Place celery, green onions, parsley, and onion in a food processor and mince. Add ketchup,
tomato puree, mustard, red wine vinegar, horseradish, Worcestershire, and oil to the vegetables. Mix all ingredients in the food processor, adding paprika last. Allow the sauce to stand refrigerated 6 to 8 hours and taste again before serving. Adjust horseradish, if necessary. Evenly coat shrimp with sauce in mixing bowl, and serve on a bed of lettuce. Serves 12.This recipe is from our book Louisiana's Best Restaurant Recipes. Go to my free recipe page for a printable copy of the recipe. Enjoy!
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