SHRIMP REMOULADE GALATOIRE'S
Galatoire's Restaurant in New 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 with hard-boiled eggs sliced thin or quartered, and a few green and black olives. Then stand back and let your guests give you applause for serving them such a wonderful treat.
Provided by CYNTHIA
Categories Appetizers and Snacks Seafood Shrimp
Time 8h15m
Yield 12
Number Of Ingredients 13
Steps:
- In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight.
- When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.
Nutrition Facts : Calories 345 calories, Carbohydrate 7.8 g, Cholesterol 147.6 mg, Fat 27.7 g, Fiber 1 g, Protein 16.7 g, SaturatedFat 4 g, Sodium 389.8 mg, Sugar 4.7 g
SHRIMP AND HEARTS OF PALM RéMOULADE
Provided by Bon Appétit Test Kitchen
Categories Food Processor Appetizer New Year's Eve Mayonnaise Shrimp Boil Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 23
Steps:
- For rémoulade:
- Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.
- For shrimp:
- Combine the first 5 ingredients, peppercorns, chopped celery stalk, and 4 quarts (16 cups) water in a large heavy pot. Bring to a boil. Add shrimp and simmer for 3 minutes. Remove pot from heat and steep shrimp until just cooked through, about 5 minutes. Transfer shrimp to a rimmed baking sheet; let cool. Peel and devein shrimp. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- Toss shrimp and rémoulade in a large bowl to coat. Cover and chill at least 2 hours.
- Fold hearts of palm and sliced celery into shrimp. Season with salt and pepper. Serve on lettuce leaves with lemon wedges.
HEARTS OF PALM STRUDEL WITH REMOULADE SAUCE
Make and share this Hearts of Palm Strudel With Remoulade Sauce recipe from Food.com.
Provided by Engrossed
Categories Cajun
Time 27m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven 400 degrees.
- For the remoulade:.
- Combine the mayonnaise with the Creole mustard, ketchup, green onions, parsley, celery, garlic, paprika, and Crystal hot sauce. Mix thoroughly. Season with salt and pepper.
- For the strudel:.
- Toss the Hearts of Palm with 1/2 cup of the remoulade. Set aside.
- Stack the filo sheets on top of one another and divide down the middle, leaving 8 sheets. Working one sheet at a time, brush the sheets with the melted butter.
- Roll each Heart of Palm with two sheets of filo dough. Place the Heart of Palm at the base of the filo sheets. Fold in the ends and roll the Heart of Palm all the way to the end. (Just like an egg roll). Place the seam side down on the sheet pan.
- Bake for 10 to 12 minutes or until golden. Using a serrated knife, slice the strudel on the bias.
- Spoon a small pool of the remoulade in the center of the plate.
- Place the strudels, standing upright in the center of the sauce.
- Garnish with parsley and Essence.
Nutrition Facts : Calories 358.1, Fat 26.9, SaturatedFat 6.8, Cholesterol 30.5, Sodium 756.6, Carbohydrate 28.4, Fiber 1.4, Sugar 6.2, Protein 2.9
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