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Experience the lively flavors of New Orleans with classic shrimp remoulade This dish is a celebration of bold tangy remoulade sauce tossed with plump shrimp and fresh greens I discovered it at a bustling French Quarter cafe and not a Mardi Gras goes by that I do not crave it
Shrimp remoulade became my staple after I first served it at a family picnic Everyone devoured it and now it is requested at every gathering
Ingredients
- Mayonnaise: creamy base that melds all the flavors together Choose a real egg mayo for a rich taste
- Dijon mustard: sharp tang and depth Look for stone ground Dijon for extra complexity
- Capers: briny little pearls of flavor A jar with firm plump capers will add pop
- Cajun seasoning: signature Southern blend Seek out one with no artificial colors for better flavor
- Large shrimp: sweet succulent texture Buy wild Gulf shrimp if possible for best taste and sustainability
Step-by-Step Instructions
- Make the Remoulade Sauce:
- Whisk mayonnaise Dijon mustard and if you like a bit of whole grain mustard together in a large bowl Add ketchup hot sauce and Worcestershire until the mixture is rosy and smooth Stir in minced garlic finely chopped green onions a spoonful of capers and fresh parsley with a pinch of salt and pepper Chill the sauce so the flavors can blend and deepen
- Prepare the Shrimp:
- Toss peeled shrimp in a drizzle of olive oil and Cajun seasoning until evenly coated Heat a skillet over medium high and lay the shrimp in a single layer Cook for about three minutes per side or just until pink and barely crisp at the edges The moment the shrimp curl and turn opaque they are ready Remove at once so they stay juicy and tender
- Assemble the Salad:
- Lightly toss crisp salad greens with a little olive oil and lemon juice for brightness Arrange on chilled plates Spoon the chilled remoulade sauce generously over the shrimp and nestle them on the greens Finish with fresh parsley and lemon wedges for color and a burst of citrus
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The pop of the capers is my favorite part of the sauce My grandmother never failed to add extra because she loved that hint of tang They always remind me of her sneaking a few to taste while we cooked together
Storage Tips
Store any leftover shrimp remoulade in an airtight container in the refrigerator for up to twenty four hours The shrimp will soak up more flavor but should not be left longer to avoid going mushy Always serve chilled for best taste
Ingredient Substitutions
- No shrimp available Try the sauce with lump crab or poached chicken instead
- Dijon can be swapped for spicy brown mustard if that is what you have
- If Cajun seasoning is missing use a mix of smoked paprika black pepper and a pinch of dried oregano
Serving Suggestions
- For a party serve in lettuce cups or over sliced avocados
- For a Southern meal pair with fried green tomatoes and French bread
- As a main course toss shrimp and sauce with cooked cold pasta for a crowd pleasing salad
Cultural and Historical Context
Shrimp remoulade is rooted in Louisiana Creole tradition inspired by French remoulade but with an unmistakably bold Southern twist What started as a French sauce for cold meats became a New Orleans favorite and serves as a symbol of the city’s multicultural food scene
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Common Recipe Questions
- → What makes the remoulade sauce unique?
Remoulade sauce stands out thanks to its creamy base, tangy mustard, capers, and bright herbs, delivering layered flavors and a gentle kick.
- → Can I prepare the dish in advance?
The shrimp and sauce can be combined several hours ahead. Chill until serving for best flavor and texture, but avoid long storage.
- → What are good serving ideas?
Try shrimp remoulade over fresh greens, in sandwiches or wraps, or spooned into avocado halves for a tasty presentation.
- → Is it possible to control the spice level?
Absolutely. Adjust hot sauce and Cajun seasoning amounts to match your preferred heat—keep it mild or make it fiery.
- → Are there suitable ingredient swaps?
For a plant-based twist, replace shrimp with marinated tofu or hearts of palm and use vegan mayo to keep the flavors bold.
- → What pairs well alongside?
Serve with crusty French bread, fried green tomatoes, or Cajun corn maque choux for a complete Southern meal.