Galatoire's Shrimp Rémoulade

Galatoire's Shrimp Rémoulade

Southern Living APRIL 2004

  • Yield: Makes 12 appetizer servings


  • 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.


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Galatoire's Shrimp Rémoulade Recipe