Shrimp Remoulade on a plate
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5 from 1 vote

Shrimp Remoulade from Galatoire’s Restaurant

Enjoy this taste of New Orleans Galatoire's with this shrimp Remoulade. 
Course Main Course
Cuisine Cajun
Keyword Shrimp
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 405kcal
Author Stephanie Manley


  • 4 stalks celery coarsely chopped
  • 4 green chopped green onion
  • 1/2 cup chopped onion
  • 3/4 cup chopped 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 1/2 cups vegetable oil
  • 2 teaspoons paprika
  • 2 pounds large cooked shrimp, peeled and deveined
  • 12 lettuce leaves


  • 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.


Calories: 405kcal | Carbohydrates: 19g | Protein: 49g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 571mg | Sodium: 2454mg | Potassium: 720mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2150IU | Vitamin C: 33.6mg | Calcium: 419mg | Iron: 8.5mg
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