Galatoire's Shrimp Remoulade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 celery ribs, coarsely chopped |
4 green onions, coarsely chopped |
1 small onion, chopped (about 1/2 cup) |
3/4 cup fresh italian parsley |
1/2 cup red wine vinegar |
1/2 cup ketchup |
1/2 cup tomato purée |
1/2 cup creole mustard |
1 tablespoon prepared horseradish |
1 teaspoon worcestershire sauce |
1 cup plus 2 tablespoons vegetable oil |
2 teaspoons paprika (optional) |
2 pounds cooked fresh large shrimp, peeled and deveined |
lettuce leaves |
Directions:
1. Pulse first 4 ingredients in a food processor until finely chopped. Add vinegar and next 5 ingredients, and process until well blended and smooth, stopping to scrape down sides. With processor running, pour oil in a slow, steady stream, processing until blended. Stir in paprika, if desired.
2. Cover and chill 6 to 8 hours.
3. Stir chilled sauce; pour over shrimp, gently tossing to coat. Serve on lettuce leaves.
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