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Shrimp Remoulade Galatoire's

Reviewed: Mar. 11, 2014
This version is close except for a few things: it is missing 2 tbsp. of prepared horseradish and a few amount differences – ¼ cup red wine vinegar, ½ cup salad oil, 2 tbsp. Spanish hot paprika, ½ cup curly (not flat) parsley and 4 dozen (4 lbs. of 15 count per pound) boiled (fresh is best) shrimp. Here’s a link to Galatoire's recipe page: www.galatoires.com/recipes
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