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      RECIPE TITLE "Shrimp Remoulade"
    recipe excerpted from Galatoire's Cookbook copyright © 2005 by by Melvin Rodrigue

    yieldsserves 6 time --- difficultyeasy

    The sauce is definitely best made a day in advance and refrigerated, then all that's left to do is toss in the shrimp, and plate and serve. It's a snap to make, yet it's always impressive.

      RECIPE INGREDIENTS

    • 3/4 cup chopped celery
    • 3/4 cup chopped scallions (white and green parts)
    • 1/2 cup 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

      RECIPE METHOD

    1. Mince the celery, scallions, parsley, and onions in a food processor.
    2. Add the ketchup, tomato puree, Creole mustard, horseradish, red wine vinegar, paprika, and Worcestershire.
    3. Begin processing again and add the oil in a slow drizzle to emulsify.
    4. Stop when the dressing is smooth. Chill for 6 to 8 hours or overnight.
    5. 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.


    HOT! We recommend:

    Galatoire's Cookbook Galatoire's Cookbook Winner of the James Beard Foundation's Award for Outstanding Restaurant of 2005. Nestled in the heart of the French Quarter, among the stately townhouses and ornate iron balconies, you'll find New Orleans' favorite restaurant. A century after opening its doors, Galatoire's has become a time-honored New Orleans tradition that draws devoted customers again and again to mark their special occasions. Visitors come from far and wide, knowing that the food will be sublime and the atmosphere warm and inviting. Galatoire's Cookbook captures the essence of this storied establishment, with more than 140 recipes for its signature dishes. The restaurant's unparalleled reputation begins with its emphasis on elegant, locally inspired fare. Anchored in the French Creole tradition, the cuisine of Galatoire's reflects the bounty of regional seafood, from briny oysters to sweet crawfish; and the family recipes elevate fresh produce, poultry, and game to new levels with sauces and spices that lend unique flavor to each dish. All of the traditional Galatoire's favorites are here for the home cook to re-create, from tangy Shrimp Remoulade to classic Creole Seafood Gumbo. And there's a recipe for every occasion--whether you're looking for an indulgent brunch such as Crab Sardou, a hearty showstopper like Venison Fillet with Juniper Berry Demi-Glace, or an easy, delicious weeknight dinner of fresh fish drizzled with lemony Hollandaise sauce. Brandy Milk Punch and Champagne Cocktails add sparkle to your evening, and your guests will love sweet finishes such as Bread Pudding with Banana Sauce or Chocolate Pecan Pie--if they can find room after the meal! This colorful chronicle also offers highlights from the history of the family that has made the restaurant great and captures some of the most memorable festivities that have taken place within its walls. Galatoire's Cookbook is the ultimate celebration of one of New Orleans' most beloved restaurants.


     

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