Mardi Gras favorites from Galatoire’s restaurant

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.

Preheat the oven to 350° F. 

In a large mixing bowl, combine eggs, sugar, milk, vanilla, and cinnamon and whisk until well blended. 

In a nonstick oversized muffin pan (for 12) place two slices of the bread into each muffin cup.  Pour the egg and milk mixture into each muffin hole. Allow the bread to absorb the mixture and repeat the process until the bread is saturated and the muffin cup is full (it may take 3 or 4 fillings to totally saturate the bread and fill the hole). 

Bake the pudding mixture for 35 minutes or until the pudding has turned golden and set in the pan.

While the pudding is in the oven, melt the butter in a 2-qt saucepot over medium heat. Add the light brown sugar and whisk over the heat until smooth. Slice the bananas, stir them into the sauce and add the Praline liqueur. Keep the sauce warm.

When the pudding is baked, remove from the oven and allow it to sit for fifteen minutes to cool. Invert the muffin pan to remove the puddings. Place each on the center of a plate and ladle the sauce onto the pudding.

Serve immediately.