Shrimp Remoulade Galatoire's Best Family Recipes

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Shrimp Remoulade Galatoire's

"Galatoire's Restaurant in New Orleans, La. Inside the French Quarter shared this recipe. It is the satisfactory we've ever tasted and I recognize you will revel in it too. Decorate the brink of plate with tough-boiled eggs sliced skinny or quartered, and a few green and black olives. Then stand returned and allow your guests provide you with applause for serving them this sort of terrific deal with."

Ingredients :

4 stalks celery, coarsely chopped
four inexperienced onions, chopped
1 small onion, chopped
three/four cup Italian flat leaf parsley
half cup red wine vinegar
half cup ketchup
half of cup tomato puree
half cup Creole mustard
1 teaspoon Worcestershire sauce
1 1/eight cups vegetable oil
2 teaspoons paprika
2 kilos huge cooked shrimp, peeled and deveined
12 lettuce leaves

Instructions :

Prep : 15M	Cook : 12M	Ready in : 8H15M

In the box of a food processor, integrate the celery, inexperienced onions, onion and parsley. Pulse till finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process till well blended, stopping to scrape down the sides a couple of instances. With the meals processor running, drizzle the oil in a steady move, processing until mixed. Stir in paprika. Transfer to a bowl, cowl and refrigerate for 6 to eight hours, or in a single day.
When geared up to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.

Notes :

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