Galatoire's Réveillon Shrimp Remoulade
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 stalk celery
- 1 bunch green onion
- 1 bunch parsley
- 59.14 ml onion
- 236.59 ml ketchup
- 236.59 ml tomato puree
- 236.59 ml creole mustard (Zatarain's)
- 236.59 ml red wine vinegar
- 29.58 ml prepared horseradish
- 9.85 ml Worcestershire sauce
- 118.29 ml salad oil
- 42.52 g paprika
- 32 boiled shrimp, chilled
directions
- 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.
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