Tuesday, September 8, 2015

Antoine's Shrimp Remoulade

I'm sure you're all familiar with the Parade magazine that comes as an insert to the weekend paper. It used to be a bit more ample than it is currently and, sometimes, it gets tossed aside with the similar-sized ads. Fortunately, the edition from August 23rd did not because it featured a recipe for Shrimp Remoulade from the landmark restaurant, celebrating 175 years, Antoine's in New Orleans.

I tried this yesterday, and with the high heat and humidity that we're having around here, it was easy to imagine myself in New Orleans. This is tasty, refreshing, and halves beautifully. I mounded it in dessert dishes lined with Boston lettuce to create a kicked up, southern version of shrimp cocktail that I plan to serve often. The sauce can be made up to two days ahead and refrigerated. I do love those make-ahead dishes!

Shrimp Remoulade
Antoine's Restaurant, New Orleans, LA

1/2 cup ketchup
1/4 cup creole (such as Zatarain's) or whole-grain mustard
1 Tablespoon minced fresh parsley, plus more for garnish
1 Tablespoon fresh lemon juice
2 teaspoons minced green onion
2 teaspoons minced celery
1-1/2 teaspoons horseradish
1-1/2 teaspoons Worcestershire sauce
1-1/2 teaspoons olive oil
2 dashes Tabasco sauce
1-1/2 pounds cooked, peeled, and deveined shrimp
6 cups shredded iceberg lettuce
2 hard-cooked eggs, chopped

Combine first 10 ingredients in a medium bowl. Add shrimp, tossing gently to coat. Divide lettuce among six salad plates. Top with shrimp. Garnish with egg and parsley. Serve 6.
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Marigene said...

Yummy, shrimp is my favorite seafood! I remember seeing that in the paper, but forgot and tossed it out forgetting to cut it out. Thanks for posting.

Linda said...

Looks delish and much lighter than the usual remoulades.
I ate at Antoines in the early 1990s but can't remember a thing I had. ;) My best memories of that trip - best oyster po-boy EVER at Domilise, drinking a hurricane at Pat O'Brien's, and coughing while inhaling powdered sugar on the beignets at Cafe du Monde. :)

Unknown said...

I ate there this summer...love at first bite!!! Thanks for the recipe!