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My review
Shrimp Remoulade Galatoire's
3
CYNTHIA
"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."
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Ingredients
8 h 15 m servings 345Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.
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Reviews
Read all reviews 88 Ratings
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Most helpful positive review
9/12/2005
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 the...
Most helpful critical review
5/20/2012
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 occu...
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Newest
9/12/2005
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 the...
5/20/2012
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 occu...
8/15/2011
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....
5/30/2008
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 bet...
6/24/2016
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...
3/11/2014
This version is close except for a few things: it is missing 2 tbsp. of prepared horseradish and a few amount differences – ¼ cup red wine vinegar, ½ cup salad oil, 2 tbsp. Spanish hot paprika, ...
6/24/2018
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 ...
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. ...