This is the most popular dish at the legendary New Orleans establishment Galatoire’s, and a perfect way to enjoy plump, fresh shrimp this summer.
3/4 cup coarsely chopped celery
3/4 cup coarsely chopped scallions (white and green parts)
1/2 cup coarsely chopped curly parsley
1 cup chopped yellow onion
1/2 cup ketchup
1/2 cup tomato puree
1/2 cup Creole mustard or any coarse, grainy brown mustard
2 tablespoons prepared horseradish, or to taste
1/4 cup red wine vinegar
2 tablespoons Spanish hot paprika
1 teaspoon Worcestershire sauce
1/2 cup salad oil
4 dozen jumbo (15-count) shrimp, peeled, boiled and chilled
1 small head of iceberg lettuce, washed, dried and cut into thin ribbons
Instructions: Mince the celery, scallions, parsley and onion in a food processor. Add the ketchup, tomato puree, Creole mustard, horseradish, red wine vinegar, paprika and Worcestershire sauce. Begin processing again and add the oil in a slow drizzle to emulsify. Stop when the dressing is smooth.
Chill for 6-8 hours or overnight. Correct the seasoning with additional horseradish, if desired, after the ingredients have had the opportunity to marry.
In a large mixing bowl, add the sauce to the shrimp and toss gently to coat. Divide the lettuce among 6 chilled salad plates. Divide the shrimp evenly atop the lettuce and serve.
Makes 6 servings
The Link LonkJuly 27, 2020 at 09:00PM
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Recipe: Galatoire’s Shrimp Remoulade - Houston Chronicle
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