SHRIMP REMOULADE GALATOIRE'S
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.
Provided by CYNTHIA
Categories Appetizers and Snacks Seafood Shrimp
Time 8h15m
Yield 12
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 345 calories, Carbohydrate 7.8 g, Cholesterol 147.6 mg, Fat 27.7 g, Fiber 1 g, Protein 16.7 g, SaturatedFat 4 g, Sodium 389.8 mg, Sugar 4.7 g
SHRIMP CLEMENCEAU
Steps:
- 1. Heat about 1 inch oil in a deep heavy-bottomed skillet over medium-high heat. When oil reaches about 350 degrees, add potatoes and fry, stirring occasionally, until golden, about 10 minutes. Drain on paper towels and sprinkle with salt. 2. Bring a medium pot of salted water to a boil over high heat. Add peas and cook for one minute. Drain, refresh under cold water, and set aside. 3. Melt 4 tablespoons of butter in a large skillet over medium heat. Add shrimp and half the garlic and cook, stirring occasionally, until shrimp are opaque, about 3 minutes. Transfer shrimp to a plate. 4. Remove and discard mushroom stem, then thinly slice cap. Cut slices in half or in thirds (depending upon size of mushroom). Melt remaining 1 tablespoon butter in skillet over medium heat. Add mushrooms and cook, turning once or twice, until golden, about 2 minutes. 5. Increase heat to medium-high. Add potatoes, peas, and shrimp to skillet. Mix well, then add parsley and remaining garlic and season to taste with salt and pepper. Cook, stirring frequently, for 1-2 minutes. Arrange lettuces on 4 plates, top with shrimp mixture, and serve.
SHRIMP OR CRAYFISH CLEMENCEAU
I'm not sure what the connection is between this old New Orleans favorite and the French politician-perhaps it was created when he visited the city-but whatever the reason, it is an enduring part of the Creole repertoire. The potatoes are most often deep-fried to a light golden brown (a preparation known as "brabant potatoes") before joining the other ingredients in the pan, but it works just as well to blanch them in water, then crisp them. This makes a tasty complete meal when paired with a ripe tomato salad or a platter of crudités.
Yield makes 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325°F.
- Place the potatoes in a small saucepan and cover with cold water; add a pinch of salt. Bring to a boil, then reduce the heat and simmer until the potatoes are just cooked through (they will become opaque and should be tender, but not overly soft, when pierced with a paring knife). Drain them, rinse with cold water, and cool. Pat the dice dry with paper towels.
- Heat 1 tablespoon olive oil in a medium skillet until hot but not smoking, and add the potatoes and 2 tablespoons butter. Cook until evenly browned and crispy, and transfer to a large bowl. Keep them warm in the oven.
- Return the skillet to the heat (no need to clean), pour in the remaining 2 tablespoons olive oil. When the oil is hot, add the mushrooms and cook, stirring, until they are lightly browned and crispy. Add the mushrooms to the potatoes. Add the shrimp or crayfish tails to the skillet and cook a few more minutes. Add the peas, season lightly with salt, pepper, and hot sauce, and transfer the mixture to the bowl of potatoes. Toss mixture to combine and return to oven to keep warm. Deglaze the pan with the shallots, wine, and lemon juice and scrape up the bits. Bring to a boil and reduce to about 4 tablespoons of liquid. Stir in the garlic, then whisk in the remaining 3 tablespoons butter, a little at a time, to make a creamy sauce. Season with salt, pepper, and hot sauce.
- Pour the sauce over the shrimp, sprinkle with scallions, and serve immediately. Or divide among four plates, top with potatoes and scallions, and drizzle with sauce.
BRENNAN'S SHRIMP CLEMENCEAU
Make and share this Brennan's Shrimp Clemenceau recipe from Food.com.
Provided by Chocolatl
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine water, bay leaves, thyme, peppers, salt and cayenne in a large pot.
- Bring to a boil and simmer 25 minutes.
- Add shrimp and simmer until they turn pink, about 5 minutes.
- Drain, discarding liquid.
- Peel and devein shrimp; set aside.
- Heat oil to 375°F and fry potatoes until golden-brown.
- Drain on paper towels.
- Melt butter in a large skillet.
- Saute mushrooms, parsley and garlic until lightly browned.
- Add potatoes, shrimp and peas.
- Toss lightly over medium heat and serve piping hot.
Nutrition Facts : Calories 508.1, Fat 10.2, SaturatedFat 4.2, Cholesterol 493.2, Sodium 5714.7, Carbohydrate 43.9, Fiber 6.7, Sugar 4.6, Protein 58.8
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