I'd like to share with you a recipe for Shrimp Remoulade by Chef Ross Eirich from the fabulous Galatoire's on Bourbon Street in New Orleans, but first a little
Indulge in the tradition.
Founded in 1905 by Jean Galatoire, this infamous address distinguished itself on Bourbon Street from its humble beginning. From the small village of Pardies, France, Jean Galatoire brought recipes and traditions inspired by the familial dining style of his homeland to create the menu and ambiance of this now world-renowned restaurant.
Unlike most modern restaurants, Galatoire’s cuisine is not the creation of a singular superstar chef but rather of a family that has carefully safeguarded its traditions of impeccable cuisine, service and ambiance. Consistently providing this exquisite experience is itself an art form that Galatoire’s steadfastly maintains.
Galatoire’s traditions have been preserved with little change through the decades. There has, however, been a slight modification of the restaurant’s once impenetrable policy of no reservations. Known for years by its characteristic line snaking down Bourbon Street, patrons would wait for hours just to get a table— especially on Fridays.
One Friday, President Ronald Reagan placed a call to then retired U.S. Senator J. Bennett Johnston who happened to be waiting in line for a table. After the President’s call had ended, Senator Johnston graciously returned to his position in line. Today, Galatoire’s does accept reservations for second floor dining. The first floor policy remains first come, first served at Galatoire’s. Senator or not.
For over a century, Galatoire’s tradition for classic fare done simply and without showmanship has continued to build the restaurant’s reputation. In its fourth generation, Galatoire’s remains to this day family-owned and -operated. Through the years, 209 Bourbon has remained at once, nestled in the heart of the Vieux Carre, yet never far from Jean Galatoire’s picturesque city of origin in the foothills of the majestic Pyrenees.
Serves 12 appetizer servings
4 Each Celery Ribs, chopped
4 Each Green Onions, chopped
1 Small Onion, chopped
3/4 Cup Fresh Italian Parsley *
1/2 Cup Red Wine Vinegar
1/2 Cup Ketchup
1/2 Cup Tomato Puree
1/2 Cup Creole Mustard **
1 Tablespoon Prepared Horseradish
1 Teaspoon Worcestershire Sauce
1 Cup Vegetable Oil
2 Tablespoons Vegetable Oil
2 Teaspoons Paprika, optional
2 Pounds Fresh Shrimp, large, cooked, peeled and deveined
- Pulse first 4 ingredients in a food processor until finely chopped. Add vinegar and next 5 ingredients, and process until well blended and smooth, stopping to scrape down sides. With processor running, pour oil in a slow steady stream, processing until blended. Stir in paprika, if desired.
- Cover and chill 6-8 hours.
- Stir chilled sauce; pour over shrimp gently tossing to coat.
- Serve on lettuce leaves.
** Soon to be available at FoodieAffair.com (Still under construction)