Serves 4
10 min
Galatoire's Rémoulade Blanc
Recipe GLPR884de9a3e1ac41
A classic Creole chilled shrimp dish featuring succulent cooked shrimp dressed in a bright, tangy rémoulade sauce with Creole mustard, horseradish, and fresh herbs. Served over crisp iceberg lettuce, this elegant preparation showcases the bold flavors of New Orleans cuisine.
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Ingredients
1 cup mayonnaise
2 tbsp Creole mustard
2 tbsp dry white wine
1½ tbsp fresh lemon juice
1 tbsp grated horseradish
2 tsp fresh minced parsley, plus more for garnish
¼ tsp cayenne pepper
¼ tsp freshly ground white pepper
4 scallions, minced
Kosher salt, to taste
2 lb medium cooked shrimp, peeled, deveined, tails removed, chilled
½ head iceberg lettuce, thinly sliced
Directions
In a medium bowl, combine the mayonnaise, Creole mustard, dry white wine, fresh lemon juice, grated horseradish, minced parsley, cayenne pepper, white pepper, and minced scallions. Whisk together until fully blended and smooth.
Taste the rémoulade sauce and adjust the seasoning with additional kosher salt as needed. Set aside in the refrigerator until ready to serve.
Divide the thinly sliced iceberg lettuce evenly among four chilled serving plates, creating a bed for the shrimp.
Arrange the chilled cooked shrimp generously over the lettuce on each plate.
Spoon the rémoulade sauce over the shrimp and lettuce, dividing it evenly among the plates.
Garnish each plate with additional fresh minced parsley and serve immediately while chilled.
