Shrimp Rémoulade

Ingredients

We brought this gorgeous recipe back from the infamous Galatoire's Restaurant in New Orleans.  Quintessentially French with a Creole kick.  Rémoulade sauce is best left to sit overnight, making this a fabulous make-ahead for entertaining, picnics and buffets.  Fabulous too, with chunks of cooked and shelled crabmeat and claws, instead of shrimp.

• 1 stalk celery, strings removed and rough chopped
• 1 bunch green onion, rough chopped
• 1 bunch curly parsley, rough chopped
• 1/2 large onion segmented
• 1 cup ketchup (yes ketchup)
• 1 cup tomato purée
• 1 cup Creole mustard (or substitute hot mustard, or dijon with a dash of hot sauce)
• 1 cup red wine vinegar
• 2 tablespoons prepared or fresh grated horseradish
• 2 teaspoons Worcestershire sauce
• 1/2 cup salad oil (we use olive or avocado oil)
• 1 teaspoon paprika (sweet, not hot)
• 32 boiled shrimp: 21-25 count (or 1.5lbs of cooked, shelled crabmeat)

Methodology

In a food processor, mince the celery, green onion, parsley and onion.  Add ketchup, tomato purée, mustard, red wine vinegar, horseradish and oil, and mix all ingredients well.  Add paprika last and incorporate briefly.  

Allow the sauce to rest in the fridge for 6-8 hours or overnight.  Add clean and dry shrimp to the rémoulade and coat evenly.  Serve on a bed of lettuce on small plates (or cleaned crab body shells, if using)  Lemon wedges are optional.  Offer long-handled, small-tined shrimp forks if you have them.

Submitted by:

Galatoire's Restaurant