Galatoires Shrimp Remoulade…

Happy Fat Tuesday! If you are Catholic, you know Fat Tuesday or Mardi Gras is the day before Ash Wednesday, better known as the first day of Lent. So why is called “Fat Tuesday”, well it is a day of feasting before fasting for Lent.

I have a couple of Shrimp Remoulade recipes, but I was not happy with any of them. I came across this one from Galatoires Restaurant in New Orleans. Galatoires has been in business on Bourbon Street since 1905, and are known for serving authentic French Creole cuisine.

For best results, make the sauce a day in advance, then all that’s left to do is toss in the shrimp and plate and serve.

¾ cup chopped celery ¾ cup chopped scallions (white and green parts) ½ cup chopped curly parsley 1 cup chopped yellow onion ½ cup ketchup ½ cup tomato purée ½ cup Creole mustard or any coarse, grainy brown mustard 2 tablespoons prepared horseradish, or to taste ¼ cup red wine vinegar 2 tablespoons Spanish hot paprika 1 teaspoon Worcestershire sauce ½ cup salad oil 4 dozen jumbo (15 count) shrimp, peeled, boiled, and chilled 1 small head of iceberg lettuce, washed, dried and cut into thin ribbons

Mince the celery, scallions, parsley, and onions in a food processor. 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. Stop when the dressing is smooth. Chill for 6 to 8 hours or overnight. Correct the seasoning with additional horseradish, if desired after the ingredients have had the opportunity to marry. In a large mixing bowl, add the sauce to the shrimp and toss gently to coat. Divide the lettuce among 6 chilled salad plates. Divide the shrimp evenly atop the lettuce and serve. Serves 6

Vegetable Salad...

Yesterday, we decided to check out an antique mall not too far from our house. As with any antique store, we find many goodies, some way over priced and some just the right price. I found an antique cigarette box, in the Franciscan Apple pattern for $95.00. I also found a booth of cook books, that were 40% off… not were talking!!

I bought a cook written by Russell Gardner, copyrighted in 1984.  The over 300 recipes are from famous Texan’s; it is going to take me some time to get through this cookbook since many of the recipes we want to try. There are few submitted recipes that are just a hoot; one of my favorites is from Senator Chet Edwards. The Senator writes his favorite recipe is Stouffer's Beef Teriyaki, and if he is having dinner for two he serves by candlelight.

The recipe that I am going to share with you today is from former First Lady Barbara Bush. The original recipe is for a service of 16. I have reduced to a service of 8 and would work well if you had a pot luck to attend. The reason I suggest this for a potluck is the salad has to chill for 12 hours. You make this before you went to work and it would be ready when you needed it.

Main Ingredients:

1 lb freshly chopped spinach

5 hardboiled eggs, sliced

½ lbs of bacon, cooked and crumbled

½ medium head of lettuce, shredded

½ cup shallots, sliced

1 pkg, frozen peas, thawed, uncooked

Directions:

Place in order in layers in a large salad bowl

Mix in a different bowl:

1 ¼ cup of mayonnaise

1 ¼ cup sour cream

Salt, pepper, lemon juice and worcherstshire sauce to taste

Blend and pour over the top of the peas.

Top with ¼ cup grated Swiss cheese  and chill for 12 hours. DO NO TOSS.