For an extra kick, add a pinch of cayenne pepper to the remoulade sauce. If you don't have Creole mustard, you can substitute with Dijon mustard with a dash of horseradish. Garnish with hard-boiled egg slices and olives for a traditional presentation.
Shrimp Remoulade Galatoire's
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME8 hrs 15 mins
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SERVING12 People
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VIEWS27
A vibrant and tangy New Orleans classic, this Shrimp Remoulade features succulent shrimp tossed in a creamy, Creole-spiced sauce. Serve it as a refreshing appetizer or a light lunch for an authentic taste of the French Quarter.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol148 mg
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Fiber1 g
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Protein17 g
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Saturated Fat4 g
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Sodium390 mg
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Sugar5 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In the container of a food processor, combine the celery, green onions, onion, and parsley. Pulse until finely chopped. (5 minutes)
02
Step
3 mins
Add the vinegar, ketchup, tomato puree, mustard, and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. (3 minutes)
03
Step
2 mins
With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. (2 minutes)
04
Step
8 hrs
Transfer to a bowl, cover, and refrigerate for 6 to 8 hours, or overnight. (8 hours)
05
Step
5 mins
When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Golda Schuster
May 10, 2025Easy to follow instructions and the result is restaurant-quality. Will definitely make again!
Judah Spinka
Apr 17, 2025I made this for a party, and it was a huge hit! Everyone raved about it.
Molly Gorczany
Mar 15, 2025This recipe is fantastic! The remoulade sauce is so flavorful and the perfect complement to the shrimp.