Back again. Here is the second recipe Chef Ross Eirich gave me. This is one of my favorites. Shrimp Remoulade really captures the essence of New Orleans. It's spicy, and looks great just like New Orleans. My next interview is planned to be with Chef Tom Weaver of the Court of Two Sisters. A friend of mine (David) suggested I get some photos of the restaurant this time. So I'll start including a restaurant shot with the recipe. Thanks David, for the suggestion. If anyone else has any ideas how we can improve the blog let me know.

Here is a pdf of the Shrimp Remoulade recipe.

Listen to Galatoire's Chef Ross Eirich interview of 7/21/05 if you haven't yet.

Shrimp Remoulade (serves 6)

1 stalk celery
1 bunch green onion
1 bunch parsley
1/2 large onion
1 cup of ketchup
1 cup of tomato puree
1 cup Creole mustard
1 cup red wine vinegar
2 tablespoons prepared horseradish
2 tsp. Worcestershire sauce
1/2 cup salad oil
1 1/2 ounces Paprika
32 boiled shrimp (21-25)

Mince celery, green onion, parsley and onions in a food processor. Add ketchup, tomato puree, Creole mustard, red wine vinegar, horseradish and oil to the vegetables and mix all ingredients in the food processor, adding paprika last. Allow the sauce to stand refrigerated 6-8 hours before serving. Evenly coat the shrimp with the sauce in a mixing bowl and serve on a bed of lettuce. Read More …

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