Galatoire`s Restaurant Reveillon Shrimp Remoulade Recipe

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Ready in: > 2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1 stalk celery
1 bunch green onions
1 bunch parsley
1/4 cup large onion
1 cup ketchup
1 cup tomato puree
1 cup Creole mustard -- Hot!!!
1 cup red wine vinegar
2 tablespoons prepared horseradish
2 teaspoons Worcestershire sauce
1/2 cup salad oil
1 1/2 ounce paprika
32 boiled shrimp (21-25 per pound)

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Directions:

Mince celery, green onion, parsley, and onions in a food processor. Add ketchup, tomato puree, Creole mustard, red wine vinegar, horseradish, and oil to the vegetables and mix all ingredients in the food processor adding paprika last. Allow the sauce to stand refrigerated 6-8 hours before serving. Evenly coat the shrimp with the sauce in a mixing bowl and serve on a bed of lettuce.

This recipe from CDKitchen for Galatoire`s Restaurant Reveillon Shrimp Remoulade serves/makes 6

Recipe ID: 3623

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This is a copy cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these individual recipes. We are not responsible for their accuracy, availability, or any copyright or trademark infringement the source of this recipe may cause. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nation-wide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. Any trademarked names are used only to identify the recipe and give the restaurant or product named in the recipe a little free publicity. Please contact the source (if noted) within the recipe for any questions or concerns regarding the recipe.