Shrimp Remoulade Galatoire's

Try this classic cold appetizer and you'll think you're in the famous Galatoire's Restaurant in New Orleans. Chilled shrimp are served in a flavorful sauce atop lettuce leaves. Garnish the plate with sliced hard-cooked eggs and a few green and black olives.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 345 Calories

Ingredients

• 1 small onion, chopped
• 1 teaspoon Worcestershire sauce
• 2 teaspoons paprika
• 4 green onions, chopped
• 12 lettuce leaves
• 4 stalks celery, coarsely chopped
• 2 pounds large cooked shrimp, peeled and deveined
• 0.5 cup ketchup
• 0.5 cup red wine vinegar
• 0.5 cup tomato puree
• 1.125 cups vegetable oil
• 0.75 cup Italian flat leaf parsley
• 0.5 cup Creole mustard

Recipe Instructions

Step 1

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.

Step 2

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