It's National Shrimp Day!

Disclosure / Disclaimer:  I received this info, through a newsletter I subscribe to, 

and wanted to pass on the info to my readers. No compensation,  monetary or in kind, has been received or implied for its' post.

And since Mother's Day is this weekend, I thought I'd share a great recipe for Shrimp Remoulade from Galatoire's in NOLA, a favorite Mother's Day destination for brunch!

Galatoire's Shrimp Remoulade 

Ingredients:

• 3/4 cup chopped celery
• 3/4 cup chopped scallions (white and green parts)
• 1/2 cup chopped parsley
• 1 cup chopped yellow onion
• 1/2 cup ketchup
• 1/2 cup tomato puree
• 1/2 cup Creole mustard or any coarse, grainy brown mustard
• 2 tablespoons prepared horseradish or to taste
• 1/4 cup red wine vinegar
• 2 tablespoons paprika
• 1 teaspoon Worcestershire sauce
• 1/2 cup salad oil
• 48 jumbo shrimp, peeled, boiled and chilled 
• 1 small head iceberg lettuce, cut into thin ribbons, washed, drained and dried

Directions:

1. Mince the celery, green onion, parsley, and yellow onions in a food processor. 

2.  Add the ketchup, tomato puree, Creole mustard, horseradish, red wine vinegar, paprika and Worcestershire.  Begin processing again and add the oil in a slow drizzle to emulsify. 

3. Chill for 6-8 hours or overnight. This is the best way to have the flavors blend and create the magic of the sauce!

4. The next day, remove from fridge and correct seasoning with additional horseradish if desired.

5. In a large mixing bowl, add the sauce to the shrimp and toss gently to coat. 

6. Divide the lettuce among six chilled salad plates.

7. Divide the shrimp evenly atop the lettuce and serve.

You can also serve it over large creole tomatoes, or spinach leaves, if you prefer.

The sauce is also perfect on shrimp po boys, cooked fish, and pasta!

Find everything you’ll need to make your celebration awesome at the National Shrimp Day Headquarters page, including recipes and fun facts about shrimp!