Shrimp Remoulade

Shrimp is basically the only seafood that I like!!!
This recipe can be kinda fancy for an important party.

1/2 cup plus 2 T. of salad oil
1/4 cup prepared mustartd
3 T. vinegar
1 t. salt
1/4 t. tabasco
2 T. paprika
1 hard cooked egg yolk
1/2 cup minced celery
2 T. grated onion
2 T. chopped Parsley
2 T. minced green pepper
1 hard cooked egg white, chopped
1 LB of cleaned cooked med. shrimp
lettuce leaves

Beat oil, mustard, vinegar, salt, Tabasco, paprika and egg yolk with rotary beater until thick and blended. Fold in celery, onion, parsley, green pepper and egg white. Gently stir in shrimp. Cover and chill. Stir occasionally. Can spoon shrimp mixture into lettuce lined coctail sherberts.

Looks great, although I serve my remoulade on the side for seafood, especially crab cakes.

Looks good, but the prepared mustard must be of the creole variety. pb

The first time I ever had that dish was in about 1954 or 1955. It was at the Driskill Hotel in Austin, Texas.

Galatoire's Shrimp Rémoulade
(Best when made a day ahead)


¾ cup chopped celery
¾ cup chopped scallions (white and green parts)
½ cup chopped curly parsley
1 cup chopped yellow onion
½ cup ketchup
½ cup tomato purée
½ cup Creole mustard or any coarse, grainy brown mustard
2 tablespoons prepared horseradish, or to taste
¼ cup red wine vinegar
2 tablespoons Spanish hot paprika
1 teaspoon Worcestershire sauce
½ cup salad 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.