This Shrimp Remoulade Recipe comes from one of New Orlean’s most famous Restaurants, Galatoire’s. A mayonnaise-y blend with Creole mustard, horseradish, cayenne, and white pepper, brings you a white remoulade version of the classic.
Usually you think of a visit to New Orleans as being surrounded by people who are aggressively having a wild time. That’s because for some, that’s why they’re there.Â
But there’s another well-known truth about New Orleans…it just happens to be one of the best food cities in the United States. Some would call it the best.
Along with a fabulous lineup of joints serving up Po-Boys and Mufalettas, New Orleans is home to a number of fancy world famous restaurants that are extremely rich in tradition and history. To name a few Arnaud’s, Antoine’s and Commander’s Palace are restaurants to visit to get a real taste of the importance of New Orleans culture.
Including my personal favorite Galatoire’s. It’s smack dab right on Bourbon Street, but a step inside and you feel a country club elegance.
If you’re lucky enough to be seated on the main level, you’ll find yourself among local socialites whose generations have chosen Galatoire’s to celebrate about anything. Stuffy? No. Spirits are high and infectious and I soon felt like I had acquired native status.
I recently ran across this shrimp shrimp remoulade recipe in Saveur and bearing the name of my favorite restaurant, I knew I had to try it.
Galatoire’s Shrimp Remoulade
I hope you give this remoulade sauce recipe a try. Billed in Saveur magazine, as Galatoire’s Remoulade Blanc (white remoulade), it’s a true treat, and easy enough to prepare in your own kitchen.
More Spicy Shrimp RecipesÂ
- Firecracker Shrimp
- Gumbo with Shrimp and Sausage
- Spicy Creamy Shrimp Pasta Recipe
- Bacon Wrapped, Jalapeno Stuffed Shrimp
And don’t miss my Seafood Category, you’ll find lots of delicious recipes including the most popular for Campechana. A Mexican shrimp cocktail appetizer recipe.
Galatoire’s Shrimp Remoulade
Ingredients
- 1 cup mayonnaise
- 2 tablespoons Creole mustard
- 2 tablespoons dry white wine
- 1 1/2 tablespoon fresh lemon juice
- 1 tablespoon grated horseradish
- 2 teaspoons minced parsley plus more
- 1/4 teaspoon cayenne
- 1/4 teaspoon freshly ground white pepper
- 4 scallions minced
- Kosher salt to taste
- 2 pound medium shrimp peeled and deveined, tails removed, cooked chilled
- 1/2 head iceberg lettuce thinly sliced
Instructions
- Stir mayonnaise, mustard, wine, juice, horseradish, parsley, cayenne, pepper, scallions, and salt in a bowl; stir in shrimp. Divide lettuce between plates; top with shrimp and garnish with parsley.
Nutrition
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Shrimp Remoulade (white remoulade) … It’s Whats for Dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
I’ve made this recipe (with less mustard plus pressed fresh garlic clove) for 45 years, and am making it again tonight for lump crab nachos before the cheese goes onto the pan of unseasoned nacho chips to melt. It’s heavenly with shrimp.
For those of you that love the NOLA culture, you need to plan a visit during French Quarter Fest. Its free entry and you buy whatever food you like in small portions. Every food vendor is local and many of the famous and favorite neighborhood restaurants are there. Great music and lots of fun.
I saw this deliciousness on Pinterest and was immediately reminded of how errant I have been with my blog browsing. Love Nawlins and love shrimp seasoned like this. Did you hear any on a po’ boy? Yum!
I’ve never heard of the restaurant but your dish sounds delicious.
It’s a must go next time you’re there Larry.
One of my favorite things to eat Shrimp and a great remoulaud!!
I agree Heather.
We’ve only been to New Orleans once but what a visit it was. We dined at many of the well-known places and saw all of the important sights. What great food and great memories. Oh my, I know I would love this salad!
Sounds like you planned your trip much like ours. I want to go back and go to the local dive-y places.
Love New Orleans. My MIL grew up near there. Love Galatoires. Love it all. I always gain weight when I am there. Dangerous place. Dangerous recipe.
Abbe, we didn’t rent a car, so walked everywhere. I was very surprised that I didn’t gain weight – even with all the exercise.
As close as I am, I’ve never been to New Orleans. (But now I’m closer!) Going there! Doing that! In the mean time, I’m trying this. Beautiful, Lea Ann!
I’m surprised you’ve never been. Food…music…food…music… a little sleep and repeat.
It’s Galatoire’s great. I’ve made a similar version of this, but I’m anxious to try this one.
Sam
Making this and writing about it made me want to go back to NO! I’d love to hear about your similar version.