Galatoire's Shrimp Remoulade


Recipe courtesy of Galatoire's Restaurant, New Orleans, LA

Serves 6



  • 3/4 cup chopped celery
  • 3/4 cup chopped scallions (white and green parts)
  • 1/2 cup chopped 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 paprika
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup salad oil
  • 48 jumbo shrimp, peeled, boiled and chilled 
  • 1 small head iceberg lettuce, cut into thin ribbons, washed, drained and dried


Note: Shrimp remoulade is in every New Orleans cook's arsenal of favored dishes for relaxing entertaining. Serve this simple dish on elegant china and it’s fit for a king – Mardi Gras or otherwise. This is our most popular dish and most frequently requested recipe. Bonuses for the home cook: The sauce is definitely best made a day in advance and refrigerated, then all that’s left to do is toss in the shrimp, plate and serve. It’s a snap to make yet it’s always impressive.

Galatoire's Shrimp Remoulade 

Galatoire's Shrimp Remoulade  

Click image to enlarge


Mince the celery, green onion, parsley, and yellow 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. 

Chill for 6-8 hours or overnight.

Correct seasoning with additional horseradish if desired after the ingredients have had the opportunity to marry.

In a large mixing bowl, add the sauce to the shrimp and toss gently to coat. Divide the lettuce among six chilled salad plates.

Divide the shrimp evenly atop the lettuce and serve.


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