Description
Galatoire’s Restaurant in New Orleans, La. in the French Quarter shared this recipe. It is the best we have ever tasted and I know you will enjoy it too. Decorate the edge of plate with hard-boiled eggs sliced thin or quartered, and a few green and black olives. Then stand back and let your guests give you applause for serving them such a wonderful treat.
Ingredients
- 4 stalks celery, coarsely chopped
- 4 green onions, chopped
- 1 small onion, chopped
- ¾ cup Italian flat leaf parsley
- ½ cup red wine vinegar
- ½ cup ketchup
- ½ cup tomato puree
- ½ cup Creole mustard
- 1 teaspoon Worcestershire sauce
- 1 ⅛ cups vegetable oil
- 2 teaspoons paprika
- 2 pounds large cooked shrimp, peeled and deveined
- 12 lettuce leaves
Instructions
- In the container of a food processor
- combine the celery
- green onions
- onion and parsley. Pulse until finely chopped. Add the vinegar
- ketchup
- tomato puree
- mustard and Worcestershire sauce. Process until well blended
- stopping to scrape down the sides a couple of times. With the food processor running
- drizzle the oil in a steady stream
- processing until blended. Stir in paprika. Transfer to a bowl
- cover and refrigerate for 6 to 8 hours
- or overnight.
- When ready to serve
- stir the sauce
- then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.
Prep Time: 15 mins
Total Time: 8 hrs 15 mins
Servings: 12