Recipe: Galatoire's Shrimp Remoulade

GALATOIRE'S SHRIMP REMOULADE

"The sauce is definitely best made a day in advance and refrigerated, then all that s left to do is toss in the shrimp, and plate and serve. It s a snap to make, yet it s always impressive."

3/4 cup chopped celery
3/4 cup chopped scallions (white and green parts)
1/2 cup chopped fresh curly parsley
1 cup chopped yellow onion
1/2 cup ketchup
1/2 cup tomato puree
1/2 cup Creole mustard or any coarse, grainy brown mustard
2 tablespoons prepared horseradish, or to taste
1/4 cup red wine vinegar
2 tablespoons Spanish hot paprika
1 teaspoon Worcestershire sauce
1/2 cup vegetable oil
4 dozen jumbo (15 count) shrimp, peeled, boiled, and chilled
1 small head of iceberg lettuce, washed, dried, and cut into thin ribbons

Mince the celery, scallions, parsley, and onions in a food processor. Add the ketchup, tomato puree, Creole mustard, horseradish, red wine vinegar, paprika, and Worcestershire. Begin processing again and add the oil in a slow drizzle to emulsify. Stop when the dressing is smooth. Chill for 6 to 8 hours or overnight. Correct the seasoning with additional horseradish, if desired, after the ingredients have had the opportunity to marry.

WHEN READY TO SERVE:
In a large mixing bowl, add the sauce to the shrimp and toss gently to coat. Divide the lettuce among 6 chilled salad plates. Divide the shrimp evenly atop the lettuce and serve.

Makes 6 servings
Source: Galatoire's Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant by Melvin Rodrigue and Jyl Benson