Shrimp Remoulade Galatoires Recipes

BRENNAN'S CLASSIC SHRIMP REMOULADE

Make and share this Brennan's Classic Shrimp Remoulade recipe from Food.com.

Provided by PanNan

Categories Brunch

Time 20m

Yield 2 1/2 cups sauce, 6 serving(s)

Number Of Ingredients 21

Brennan's Classic Shrimp Remoulade image

Steps:

Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
Cover and mix at high speed until well blended.
Remove cover and gradually add oil in a slow steady stream.
Sauce will thicken to a pourable, creamy consistency.
Store in covered container in refrigerator up to 3 days.
Serving suggestion: toss boiled shrimp in remoulade sauce.
Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.

Nutrition Facts : Calories 541.9, Fat 41, SaturatedFat 6.2, Cholesterol 329.7, Sodium 776.9, Carbohydrate 10, Fiber 2.9, Sugar 5.3, Protein 34.5

Ingredients

1/4 cup ketchup
1/4 cup prepared horseradish
1/4 cup creole mustard, such as zatarain
2 tablespoons prepared yellow mustard
2 tablespoons white vinegar
1/2 lemon, juice of
1/2 cup finely chopped green onion
1/4 cup finely chopped celery
1/4 cup finely chopped parsley
1 clove garlic, minced
1 tablespoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1 dash Tabasco sauce
1 fresh egg (or pasteurized equivalent)
3/4 cup vegetable oil
2 lbs boiled shrimp
1 1/2 cups very thinly sliced cucumbers
1/2 cup very thinly sliced radish
2 cups frisee or 2 cups curly endive lettuce
1/2 cup vinaigrette dressing

SHRIMP REMOULADE GALATOIRE'S

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.

Provided by CYNTHIA

Categories Appetizers and Snacks Seafood Shrimp

Time 8h15m

Yield 12

Number Of Ingredients 13

Shrimp Remoulade Galatoire's image

Steps:

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.

Nutrition Facts : Calories 345 calories, Carbohydrate 7.8 g, Cholesterol 147.6 mg, Fat 27.7 g, Fiber 1 g, Protein 16.7 g, SaturatedFat 4 g, Sodium 389.8 mg, Sugar 4.7 g

Ingredients

4 stalks celery, coarsely chopped
4 green onions, chopped
1 small onion, chopped
¾ cup Italian flat leaf parsley
½ cup red wine vinegar
½ cup ketchup
½ cup tomato puree
½ cup Creole mustard
1 teaspoon Worcestershire sauce
1 ⅛ cups vegetable oil
2 teaspoons paprika
2 pounds large cooked shrimp, peeled and deveined
12 lettuce leaves

GALATOIRE'S RéVEILLON SHRIMP REMOULADE

This recipe is from a newspaper clipping which said supposedly this recipe is from Galatoire's Restaurant, New Orleans, LA.

Provided by Member 610488

Categories Creole

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Galatoire's Réveillon Shrimp Remoulade image

Steps:

Mince celery, green onion, parsley, and onions in a food processor. Add ketchup, tomato puree, Creole mustard, red wine vinegar, horseradish, and oil to the vegetables and mix all ingredients in the food processor adding paprika last. Allow the sauce to chill 6-8 hours before serving.
Evenly coat the shrimp with the sauce in a mixing bowl and serve on a bed of lettuce.

Nutrition Facts : Calories 310.2, Fat 21.1, SaturatedFat 2.9, Cholesterol 48.6, Sodium 1018, Carbohydrate 24.7, Fiber 5.9, Sugar 14.5, Protein 11.2

Ingredients

1 stalk celery
1 bunch green onion
1 bunch parsley
1/4 cup onion
1 cup ketchup
1 cup tomato puree
1 cup creole mustard (Zatarain's)
1 cup red wine vinegar
2 tablespoons prepared horseradish
2 teaspoons Worcestershire sauce
1/2 cup salad oil
1 1/2 ounces paprika
32 boiled shrimp, chilled

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