Galatoires Restaurant in additional 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 next hard-boiled eggs sliced thin or quartered, and a few green and black olives. later stand help and let your guests find the money for you cheer for serving them such a extraordinary treat.
The ingredient of Shrimp Remoulade Galatoires
- 4 stalks celery, scratchily chopped
- 4 green onions, chopped
- 1 small onion, chopped
- u00be cup Italian flat leaf parsley
- u00bd cup red wine vinegar
- u00bd cup ketchup
- u00bd cup tomato puree
- u00bd cup Creole mustard
- 1 teaspoon Worcestershire sauce
- 1u2009u215b cups vegetable oil
- 2 teaspoons paprika
- 2 pounds large cooked shrimp, peeled and deveined
- 12 lettuce leaves
The instruction how to make Shrimp Remoulade Galatoires
- In the container of a food processor, complement the celery, green onions, onion and parsley. Pulse until finely chopped. increase be credited with the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until capably skillfully blended, stopping to scrape next to the sides a couple of times. in the same way as the food processor running, drizzle the oil in a steady stream, doling out government until blended. stir up in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight.
- once as soon as ready to serve, stir up opinion the sauce, subsequently next pour higher than the shrimp and toss to coat. bolster around top of lettuce leaves.
Nutritions of Shrimp Remoulade Galatoires
calories: 345 caloriescarbohydrateContent: 7.8 g
cholesterolContent: 147.6 mg
fatContent: 27.7 g
fiberContent: 1 g
proteinContent: 16.7 g
saturatedFatContent: 4 g
servingSize:
sodiumContent: 389.8 mg
sugarContent: 4.7 g
transFatContent:
unsaturatedFatContent:
