Galatoire's Bistro: shrimp remoulade
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.
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