GALATOIRE MENU RECIPES

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SHRIMP REMOULADE GALATOIRE'S RECIPE | ALLRECIPES

Shrimp Remoulade Galatoire's Recipe | Allrecipes image

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

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Yield 12 servings

Number Of Ingredients 13

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

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, CarbohydrateContent 7.8 g, CholesterolContent 147.6 mg, FatContent 27.7 g, FiberContent 1 g, ProteinContent 16.7 g, SaturatedFatContent 4 g, SodiumContent 389.8 mg, SugarContent 4.7 g

RECIPES | GALATOIRES33BARANDSTEAK

Creole Spice x .5 oz. Freshly Ground White Pepper x .25 oz. Freshly Chopped Chives x .25 oz. Kosher Salt x .25 oz. Italian Bread Crumbs x 1.5 Tbsp. Fresh Lemon Juice from one full lemon x .5. Crab Crust. Begin by placing the crab crust ingredients into a stand mixer fitted with a hook attachment.
From galatoires33barandsteak.com

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GALATOIRE'S MENU | GALATOIRE

Omelettes. Three egg omelettes, selection of ingredients. Jumbo Lump Crab - $28. Bacon and Mushroom - $15. Asparagus - $15. Ham and Cheese - $15. Jumbo Lump Crab and Asparagus - $23. Shrimp - $18.
From galatoires.com

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DESSERT | GALATOIRE

Galatoire’s Specialty Cocktail - $8. bourbon, Herbsaint, Peychaud’s bitters, simple syrup, served on ice, lemon twist. 209 Cocktail - $8. Pimm’s No. 1, Cucumber Vodka, Sour Mix, Ginger Ale Served Up, Lemon Twist
From galatoires.com

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GALATOIRE'S COOKBOOK: RECIPES AND FAMILY HISTORY FROM THE ...

5) When you mix the eggplant pulp, sauteed vegetables and béchamel together, add 1/4 cup dry wine or 2 - 3 tablespoons brandy. 6) Increase the bread crumb/parmesan mixture to 1 cup when you add it ...
From eatyourbooks.com

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GALATOIRE'S REMOULADE SAUCE RECIPE, FOR SHRIMP SALAD ...

Aug 05, 2015 · A beautiful Remoulade Sauce Recipe for shrimp salad. Remoulade Blanc, is a recipe from New Orlean’s famous Galatoire’s Restaurant. A mayonnaise-y blend of Creole mustard, horseradish, cayenne, and white pepper makes this a classic. Great for a salad before the main course, or a light dinner. Usually you think of a visit to New Orleans as being surrounded by people who are aggressively having a wild time.
From highlandsranchfoodie.com

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GALATOIRES BRABANT POTATOES RECIPE

Galatoire's Menu Galatoire. 4 hours ago roasted half chicken, mushrooms, garlic, brabant potatoes, peas. Chicken Bonne-Femme - $26. roasted half chicken, cottage fries, bacon caramelized onions . Chicken Creole - $24. roasted half chicken, stewed tomatoes, creole seasoning, steamed rice.
From share-recipes.net

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GALATOIRE'S RESTAURANT NEW ORLEANS

Galatoires Restaurant. 209 Bourbon Street New Orleans LA 70130 504.525.2021. facebook twitter instagram email
From galatoires.com

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MENUS | GALATOIRES33BARANDSTEAK

Galatoire's 33 Bar & Steak. 215 Bourbon Street New Orleans LA 70130 504.335.3932. facebook twitter instagram email
From galatoires33barandsteak.com

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GALATOIRES NEW ORLEANS RECIPES

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.
From tfrecipes.com

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FRIED EGGPLANT GALATOIRE'S RECIPE | EPICURIOUS

Aug 20, 2004 · Step 2. In a 4- to 5-quart heavy saucepan heat 1 inch oil to 375°F. on a deep-fat thermometer and fry eggplant in 3 or 4 batches, stirring gently, until golden brown. Transfer eggplant with ...
From epicurious.com

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GALATOIRE'S CHICKEN CREOLE | LOUISIANA KITCHEN & CULTURE

Method: Preheat oven to 400°F. Bring 1 quart water to boil in a medium saucepan. Blanch the tomatoes in the water about 1 minute, just until the skin breaks. Remove the hot tomatoes from the water and drain. Allow them to cool for 10 minutes, then pull off the skin and discard skin. Seed and coarsely dice the tomatoes, set them aside.
From louisiana.kitchenandculture.com

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GALATOIRE'S HOLLANDAISE SAUCE | LOUISIANA KITCHEN & CULTURE

Method: In a double boiler over medium heat, combine the egg yolks with the cold butter, salt, cayenne pepper, lemon juice and red wine vinegar. Whisk the ingredients continuously until the mixture has increased in volume and achieved a consistency that coats the whisk. Use a ladle to drizzle the clarified butter in to sauce while whisking slowly.
From louisiana.kitchenandculture.com

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GALATOIRE'S GODCHAUX SALAD | LOUISIANA KITCHEN & CULTURE

Method: In a large bowl, combine lettuce, tomatoes, crabmeat and shrimp. Gradually add the dressing to the salad, according to your preference, and toss gently until all ingredients are well coated. Divide the salad mixture onto 6 chilled plates. Garnish each salad with chopped egg and 2 anchovy filets. Extra dressing can be served on the side.
From louisiana.kitchenandculture.com

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GALATOIRE'S SPINACH ROCKEFELLER | LOUISIANA KITCHEN & CULTURE

Preheat the oven to 350°F degrees. In a food processor combine the fennel, leeks, parsley, scallions, celery, ketchup, spinach, salt, pepper, cayenne, thyme, anise, Worcestershire and Herbsaint. Puree the mixture thoroughly. Using a rubber spatula, scrape the contents of the food processor into a large mixing bowl.
From louisiana.kitchenandculture.com

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GALATOIRE'S REMOULADE SAUCE RECIPE, FOR SHRIMP SALAD ...

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GALATOIRE'S TROUT MARGUERY | LOUISIANA KITCHEN & CULTURE

Melt the butter in a large sauté pan. Add the shrimp and sauté over high heat for 3 minutes until the shrimp turn pink. Stir frequently to avoid sticking. Add the mushrooms and season to taste with salt and pepper. Sauté for an additional 2 minutes until the mushrooms are soft. Add the Béchamel sauce to the pan and reduce the heat to low.
From louisiana.kitchenandculture.com

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GALATOIRES – NEW ORLEANS – MENUS AND PICTURES

Founded in 1905 by Jean Galatoire, this infamous address distinguished itself on Bourbon St. 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 the internationally-renowned restaurant.
From usmenuguide.com

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WELCOME TO THE GALATOIRES WEBSITE! | GALATOIRES33BARANDSTEAK

Welcome to the Galatoires website! | galatoires33barandsteak. We are currently serving the full Galatoires Menu in our "33" dining room. Mardi Gras Table Auction. Special Parking Rate.
From galatoires33barandsteak.com

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GALATOIRE'S CRABMEAT MAISON | LOUISIANA KITCHEN & CULTURE

Combine the egg yolks, vinegar, mustard, and lemon juice in a food processor and process for 2 minutes. With the processor running, add the oil slowly in a thin stream and process until emulsified. Remove to a mixing bowl and gently fold in the capers, scallions, and parsley. Season with salt and white pepper. Chill for two to four hours.
From louisiana.kitchenandculture.com

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GALATOIRE'S CREAMED SPINACH: RECIPE

Galatoire's Creamed Spinach: By jadedrosie. Creamed Spinach may very well be the most popular vegetable side dish served at Galatoire's. The flavor of the dish is rather mild, making it an appropriate accompaniment for meat, poultry, game, and seafood.
From keyingredient.com

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GALATOIRE'S BÉARNAISE SAUCE | LOUISIANA KITCHEN & CULTURE

Set aside while you make the Hollandaise sauce (recipe here). When your Hollandaise is finished, whisk in the tarragon reduction. Note: According to Galatoire's Cookbook this buttery sauce hails from the Béarn region of France, founder Jean Galatoire's homeland. Often used with Soufflé potatoes, Creole Fried Eggplant as well as on steaks ...
From louisiana.kitchenandculture.com

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