Galatoire's Shrimp Rémoulade

Recipe from

Southern Living


4 celery ribs, coarsely chopped
4 green onions, coarsely chopped
1 small onion, chopped (about 1/2 cup)
3/4 cup fresh Italian parsley
1/2 cup red wine vinegar
1/2 cup ketchup
1/2 cup tomato purée
1/2 cup Creole mustard
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
1 cup plus 2 tablespoons vegetable oil
2 teaspoons paprika (optional)
2 pounds cooked fresh large shrimp, peeled and deveined
Lettuce leaves


Pulse first 4 ingredients in a food processor until finely chopped. Add vinegar and next 5 ingredients, and process until well blended and smooth, stopping to scrape down sides. With processor running, pour oil in a slow, steady stream, processing until blended. Stir in paprika, if desired.

Cover and chill 6 to 8 hours.

Stir chilled sauce; pour over shrimp, gently tossing to coat. Serve on lettuce leaves.


Chef Ross Eirich,

Galatoire's, New Orleans, Louisiana,

April 2004
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