Shrimp Remoulade Galatoire's

Rating: 4 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Galatoire's Restaurant in New Orleans, La. in the French Quarter shared this recipe. It is the best we have ever tasted and I know you will enjoy it too. Decorate the edge of plate with hard-boiled eggs sliced thin or quartered, and a few green and black olives. Then stand back and let your guests give you applause for serving them such a wonderful treat.

By CYNTHIA
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight.

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  • When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.

Nutrition Facts

Per Serving:
345 calories; 16.7 g protein; 7.8 g carbohydrates; 147.6 mg cholesterol; 389.8 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

SPEYERER
Rating: 5 stars
09/12/2005
Just like the Rémoulade(Note Spelling)Sauce at Galatoire's. Thanks for the memories. By the way because of hurricane Katrina, Galatoire's has moved its operation to Baton Rouge and will open there soon. Read More
Helpful
(24)

Most helpful critical review

naples34102
Rating: 3 stars
05/20/2012
Neither Hubs nor I much cared for this with the shrimp. We found it too tangy from the vinegar and just "too much" for the delicately flavored shrimp. However inspiration struck me and it occurred to me that because of its zingy flavor and tanginess it just might be good with raw vegetables. Just as I thought I liked it a lot better. Hubs gave it a whirl and agreed. So for us anyway this sauce was much better suited as a dip for raw vegetables than as a sauce for shrimp. Read More
Helpful
(19)
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
SPEYERER
Rating: 5 stars
09/12/2005
Just like the Rémoulade(Note Spelling)Sauce at Galatoire's. Thanks for the memories. By the way because of hurricane Katrina, Galatoire's has moved its operation to Baton Rouge and will open there soon. Read More
Helpful
(24)
naples34102
Rating: 3 stars
05/20/2012
Neither Hubs nor I much cared for this with the shrimp. We found it too tangy from the vinegar and just "too much" for the delicately flavored shrimp. However inspiration struck me and it occurred to me that because of its zingy flavor and tanginess it just might be good with raw vegetables. Just as I thought I liked it a lot better. Hubs gave it a whirl and agreed. So for us anyway this sauce was much better suited as a dip for raw vegetables than as a sauce for shrimp. Read More
Helpful
(19)
Jennifer Baker
Rating: 5 stars
08/16/2011
I loved this remoulade! All others I've had in the past have been smooth so I appreciated the thicker texture of this sauce. It really clings to the shrimp and the flavors blend really well. The parsley is my favorite part of it because it gives a wonderful freshness. I would serve this for a true N'Awlins' dinner party. Thanks for a terrific recipe! Read More
Helpful
(8)
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MANDT2
Rating: 2 stars
09/05/2008
Maybe it is just a matter of personal taste but (although I liked the fresh ingredients)I felt the mustard flavor overwhelmed the shrimp. I think the tomato cocktail type sauces are a much better compliment to the mild flavor shrimp flavor. Read More
Helpful
(3)
lnm725
Rating: 4 stars
03/11/2014
This version is close except for a few things: it is missing 2 tbsp. of prepared horseradish and a few amount differences cup red wine vinegar cup salad oil 2 tbsp. Spanish hot paprika cup curly (not flat) parsley and 4 dozen (4 lbs. of 15 count per pound) boiled (fresh is best) shrimp. Here s a link to Galatoire's recipe page: www.galatoires.com/recipes Read More
Helpful
(2)
Tess
Rating: 5 stars
06/24/2016
I'm not sure why this hasn't gotten 5 stars all around. It tastes just like Galatoire's remoulade! I'm born & raised in the Greater New Orleans area so I've eaten my fair share of remoulades. It's not mayo based so it's supposed to have that acidic bite from the vinegar. I added a dollop of horseradish and a little garlic but the recipe is just fine on its own! Read More
Helpful
(2)
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Terrie Mendes
Rating: 4 stars
06/24/2018
Very yummy I didn t have red wine vinegar so I used 1/2 white vinegar 1/2 red wine My processor doesn t allow me to stream in the oil so I would use the blender next time. This was for a crowd that doesn t like spicy so it was perfect. If you like spicy I d recommend adding something hot. I would make this again! Read More
Helpful
(1)
Shanek
Rating: 4 stars
11/14/2013
I made this and had a lady friend over for lunch. She thought I was some kind of genius! I had left over for my parents and they said they couldn't even finish it all. But everyone loved it. I had a bunch of sauce left over that I wish I could have used for something. Read More
Helpful
(1)
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