Shrimp Remoulade

I was very excited to make this recipe for a number of reasons. Primarily, it is my husband’s favorite meal from his childhood growing up in New Orleans. Secondly, my lovely Aunt Barbara gave me a really cool cookbook called “The Eat Fit Cookbook” by Molly Kimball, who created “Ochsner Eat Fit.” Oschner Eat Fit is a non-profit in New Orleans that encourages local chefs to create healthy options on their menus.

The cookbook is a compilation of healthy recipes from over 300 restaurants throughout New Orleans that have partnered with the non-profit. The shrimp remoulade recipe comes from Galatoire’s, a historic New Orleans’ restaurant founded in 1905. This mixture of history, tradition, and health is my favorite. I am making this meal true to the recipe but adding some beautiful leafy greens and olive oil.

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Ingredients for remoulade sauce

• 3/4 cup chopped celery

• 3/4 cup chopped scallions

• 1/2 cup chopped curly parsley

• 1 cup chopped yellow onion

• 1/2 cup ketchup

• 1/2 cup tomato puree

• 2 tablespoons horseradish

• 1/2 cup creole mustard (coarse-grained brown mustard)

• 1/4 cup red wine vinegar

• 2 tablespoons Spanish hot paprika

• 1 tsp. Lea & Perrins Worcestershire sauce

• 1/2 cup light olive oil

DIRECTIONS:

1. Mince celery, scallions, parsley, and onion in a food processor.

2. Add ketchup, tomato puree, horseradish, mustard, vinegar, paprika, and Worcester sauce and continue processing.

3. Slowly drizzle the oil in to emulsify, continuing until smooth.

4. Chill 6-8 hours overnight before serving.

INGREDIENTS FOR the SHRIMP and salad

• 2 cups Remoulade sauce

• 2 pounds jumbo shrimp, peeled, boiled, and chilled

• 2 lemons cut into wedges

• 6 cups of arugula

• 2 tablespoons of olive oil

• 1 tablespoon of white wine vinegar or red wine vinegar (your choice)

  DIRECTIONS:

1. Add Remoulade sauce to the boiled shrimp and toss in a large bowl to coat.

2. Divide arugula amongst 5 plates to serve.

3. Top with shrimp remoulade (about 1 cup per plate).

4. Drizzle olive oil and vinegar on top.

5. Sprinkle fresh parsley on top with a lemon wedge on the side.

6. Enjoy with Trevor’s Vieux Carré

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