81°
Baton Rouge, Louisiana
3 Day Outlook
Fri
94°
67°
0%
Sat
94°
69°
0%
Sun
94°
70°
0%
Follow our weather team on social media

Galatoire's Bistro: shrimp remoulade

1 year ago April 30, 2014 Apr 30, 2014 Wednesday, April 30 2014 Wednesday, April 30, 2014 4:15:05 PM CDT in Recipes
By: Chef Kelley McCann/AE Stevenson

BATON ROUGE - Executive Chef of Galatoire's Bistro Kelley McCann featured, shrimp remoulade, a menu favorite for the Baton Rouge Restaurant.

Below are the ingredients you will need.

* ¾ CUP CHOPPED CELERY
* ¾ CUP CHOPPED SCALLIONS
* ½ CUP CHOPPED CURLY PARSLEY
* 1 CUP CHOPPED YELLOW ONION
* ½ CUP KETCHUP
* ½ CUP TOMATO PURÉE
* ½ CUP CREOLE MUSTARD
* 2 TABLESPOON HORSERADISH
* ¼ CUP RED WINE VINEGAR
* 2 TABLESPOON PAPRIKA
* 1 teaspoon WORCESTERSHIRE SAUCE
* ½ CUP SALAD OIL
* 4 DOZEN SHRIMP, PEELED, BOILED, AND CHILLED
* 1 SMALL HEAD ICEBERG LETTUCE

In order to create the dish mince celery, scallions, parsley, and onions in a food processor. Galatoire's recipe also calls for ketchup, tomato puree, creole mustard and for a kick, horseradish. Add in red wine vinegar, paprika, and Worcestershire sauce.

Once the ingredients have been incorporated, break out the processor again and slowly add the oil and stop the blender when dressing becomes smooth. Then chill for six to eight hours or overnight.

Coat the shrimp in the sauce and serve with lettuce.

Chef Kelley McCann appears on WBRZ News 2 at 4:00 every Wednesday featuring dishes that appear on the Galatoire's Bistro menu.

More News

comments powered by Disqus

Desktop News

Click to open Continuous News in a sidebar that updates in real-time.
Radar
7 Days