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Shrimp Remoulade from Galatoire's Restaurant on Bourbon Street New Orleans

Back again. Here is the second recipe Chef Ross Eirich gave me. This is one of my favorites. Shrimp Remoulade really captures the essence of New Orleans. It's spicy, and looks great just like New Orleans. My next interview is planned to be with Chef Tom Weaver of the Court of Two Sisters. A friend of mine (David) suggested I get some photos of the restaurant this time. So I'll start including a restaurant shot with the recipe. Thanks David, for the suggestion. If anyone else has any ideas how we can improve the blog let me know.

Here is a pdf of the Shrimp Remoulade recipe.

Listen to Galatoire's Chef Ross Eirich interview of 7/21/05 if you haven't yet.


Shrimp Remoulade (serves 6)

1 stalk celery
1 bunch green onion
1 bunch parsley
1/2 large onion
1 cup of ketchup
1 cup of tomato puree
1 cup Creole mustard
1 cup red wine vinegar
2 tablespoons prepared horseradish
2 tsp. Worcestershire sauce
1/2 cup salad oil
1 1/2 ounces Paprika
32 boiled shrimp (21-25)

Mince celery, green onion, parsley and onions in a food processor. Add ketchup, tomato puree, Creole mustard, red wine vinegar, horseradish and oil to the vegetables and mix all ingredients in the food processor, adding paprika last. Allow the sauce to stand refrigerated 6-8 hours before serving. Evenly coat the shrimp with the sauce in a mixing bowl and serve on a bed of lettuce.

Interview with Chef Eirich at Galatoire's Restaurant in New Orleans

Welcome to New Orleans Recipes.

Here is the July podcast with New Orleans Chef Ross Eirich of Galatoire's restaurant.

Chef Ross gave me two recipes. One for Shrimp Remoulade which serves 6 and the other for Oysters Rockefeller which serves 12. You can download the Oysters Rockefeller as a pdf file here. I hope to have the Shrimp Remoulade posted tomorrow.

Thanks and I hope you enjoy the blog, the recipes and the interview.

If you have any questions, recipes or comments we would love to hear from you.

Oysters Rockefeller
6 dozen oysters (on the half shell)
12 cups of rock salt
12 lemon wedges
Sauce Ingredients:
1 cup leeks
1 cup fennel
1/2 cup finely chopped parsley
1/3 cup finely chopped green onions
1/2 cup chopped celery
1/2 cup ketchup
3 cups chopped spinach
(defrosted and drained)
1/2 tsp. salt
pinch of cayenne pepper
1/2 tsp. white pepper
pinch of thyme
1 tsp. ground anise
1 Tbsp. red wine vinegar
1 tsp. Worcestershire sauce
3 Tbsp. Herbsaint
(may substitute Pernod)
1 cup melted butter
1 cup seasoned breadcrumbs

Preheat oven to 350 degrees.
To make the Rockefeller sauce: in a food processor combine all sauce ingredients except the butter and breadcrumbs. Puree. Transfer to a mixing bowl then add butter and fold in breadcrumbs, blending well.
Arrange twelve 8-in. cake pans; fill each with rock salt to cover bottoms. Arrange 6 oysters in each pan. Fill a pastry bag with Rockefeller sauce. Pipe equal portions of sauce over each shell (if you do not have a pastry bag, use a spoon). Place in the oven and bake for 5 minutes. Then broil for 3-1/2 minutes until top is bubbling.
Remove and transfer pans to napkin-covered serving plates. Garnish with lemon wedges.