Shrimp Remoulade (with Recipe)

Someone asked William Faulkner after he was awarded the Nobel Prize in literature why he only wrote about the South? “It’s all I know,” replied the author. Food traditions necessarily connect to place and heritage and mine is Southern. However, life has presented opportunities like travel that broadened the palate.

Haute cuisine was experienced after post-graduate education. The food introductions continue to bring joy that comes from learning to be open to the magic of flavors, textures, aromas and that indescribable thrill whenever something new is presented.

The list of favorite restaurants and special chefs is long.

It’s still hot here in the Deep South and menus appropriately feature dishes highlighted by the fruits from our abundant waters. Fresh-shucked oysters on the half-shell, Crab Soup, West Indies Salad, Fried Crawfish Tails, Broiled Crab Cakes, Trout Creole, Shotgun Shrimp are just a few of the popular dishes this time of year.

LeRuth's of New Orleans.Photo byDown South Today

LeRuth’s, a New Orleans culinary shrine with few equals, remains in my memory. It was destroyed by fire many years ago but is the standard I use to evaluate restaurant experiences. You had to be there to understand.

The next time you’re in New Orleans on a Friday, let’s meet for a long lunch at Galatoire’s, the landmark restaurant in the French Quarter. Sure, it will be packed-good food, fine wines and perfect service will do that-but the Shrimp Remoulade accompanied by a couple of bottles of Cru Chablis will keep us happy, hungry enough to continue and thirsty through the afternoon. Never hurry is a cardinal rule of fine dining.

Shrimp Remoulade perfectly encapsulates the delectable culinary creations that seamlessly complement warm weather dining. Galatoie's shrimp remoulade is a true masterpiece. The dish offers an explosion of flavors that dance on your palate, leaving you craving for more. The delicate yet succulent shrimp beautifully coated in a rich, tangy remoulade sauce, create a harmonious balance that is simply irresistible.

Each bite is a revelation, as your taste buds are treated to the contrasting textures and the vibrant combination of flavors. The creamy remoulade sauce, with hints of tangy mustard, zesty lemon, and the perfect touch of aromatic spices, enhances the natural sweetness of the shrimp. The dish is not only visually stunning, but also offers a luxurious burst of indulgence that transports you to a state of pure culinary bliss.

Galatoire’s Restaurant in New Orleans perfected Shrimp Remoulade. It is one of the best shrimp dishes I have ever tasted. Decorate the edge of plate with hard-boiled eggs sliced thin or quartered, and a few green and black olives. A wonderful dish, serve with fresh, warm French bread, butter and chilled white wine.

Galatoire’s Shrimp Remoulade.

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?? cups vegetable oil

2 teaspoons paprika

2 pounds large cooked shrimp, peeled and deveined

12 lettuce leaves

Directions:

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.

Soon, it’ll be time for a stroll down Royal Street visiting galleries and taking time for a palm reading.