Photo: Dana DeVolk
Shrimp Remoulade Galatoire's
13 ingredients
15 min
12 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
311
Calories
28g
Protein
14g
Fat
19g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 stalks celery, coarsely chopped
- 4 green onions, chopped
- 1 small onion, chopped
- 3/4 cup Italian flat leaf parsley
- 1/2 cup red wine vinegar
- 1/2 cup ketchup
- 1/2 cup tomato puree
- 1/2 cup Creole mustard
- 1 teaspoon Worcestershire sauce
- 1 1/8 cups vegetable oil
- 2 teaspoons paprika
- 2 pounds large cooked shrimp, peeled and deveined
- 12 lettuce leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes