Shrimp Remoulade ~ Foamheart

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foamheart

Gone but not forgotten. RIP
Original poster
OTBS Member
For those of you unaware, these South Louisiana hot summer days is much like those cold winter nights in the great Northwest! Its just not very inviting to go outside especially around a hot pit! It requires great devotion to the craft. yes, I know I am a weenie, but I am not sweating nor am I chancing heat stroke....LOL How did I ever work consturction when I was younger, the ignorance of youth!

Its hot today soooooo...... I decided on an old New Orleans classic for lunch, salad. The coonazz way!

There are as many variations of this salad as there are gumbos, this is mine and I have to say, its the best!

Recipe?

1C Good Ketchup (I used Hunts)

2T Creole Mustard

2T Mayo (the real stuff)

2T Minced sweet gerkins (Good ones, I used my canned ones)

2  Raw eggs beaten well

2 dashes Tabasco (or your personal prefrence, we all have one)

2 t Lea & Perins

1 ice cold mixing bowl

The above is the dressing, the remoulade sauce. Mix it and rechill. This salad is all about really really cold! Chilled plates, chilled shredded lettuce, cold boiled eggs, and cold boiled shrimp!

Make sure and chill the plate. I wedge those cold boiled eggs. The shrimp are boiled first in crawfish boil (its all crawfish boil to me), peeled and chilled. I use river shrimps very small white very sweet shrimp but those frozen salad shrimp work as well, and the fancy resturants may well use a couple a jumbos instead.

Thats it. That remoulade sauce makes all the difference.

This is what my lunch looked like.......


Well actually thats Pop's plate, it just ain't right if there ain't a tomato on a salad. LOL...... Sometimes when meaning to impress, I will core a tomato and fill it with a shrimp salad to go with the shrimp remoulade. They just go great together, and top that with some crumbled bacon. But not today.........

Nice meal for a hot southern day!

Easy to make, ingredients are available locally nearly anywhere, but Disco's.

Hope you try it, you'll add it to your cooking recipe book!
 
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First time I had this was 1972 @ Brunnings on the Lakefront. I've never been able to duplicate it but will give your recipe a try, looks great.
Like I said, its a New Orlean's favorite when it hot in the city. But there are loads of ways to prepare it. Some are mustard based, or even mayo based (ewww yuck!) but this is the one I always use. I hope it will remind you of a great trip to NO.
 
Kev

You know whats tough to do? ....  I'll tell ya.  It's tough making a real Remoulade sauce.  Looks easy.. But its not.  Eggs huh?  Okay. I'll give it a shot

Those folks that dip shrimp in ketchup mixed with a dab of weak horseradish just don't know what they are missing.  

This recipe is a keeper.  I'll swap you a point for it so's you don't think I'm stealing it!

Brian

points1.png
 
 
Looks great Kevin! I'll be putting this recipe in my hip pocket. Damn Pacific Northwest weathers been a cocker this year! Thank goodness we crawdad boil here too! 105 on my back desk where the smokers are right now, that's too damn hot!!!
 
 
Kev

You know whats tough to do? ....  I'll tell ya.  It's tough making a real Remoulade sauce.  Looks easy.. But its not.  Eggs huh?  Okay. I'll give it a shot

Those folks that dip shrimp in ketchup mixed with a dab of weak horseradish just don't know what they are missing.  

This recipe is a keeper.  I'll swap you a point for it so's you don't think I'm stealing it!

Brian

points1.png
 
So many ways to make this. Some folks chop up their eggs in the sauce, at which point I always figured it turned into a "Thousand Island".

When its hot, and you have chilled the plates, silverware, etc..... This is a great salad and the house stays cool.  If your you're young and have a sweetie, try it..... she'll love ya for it.
 
CAPERS!  Oh my gosh, try adding caper (maybe a tsp and then crush them between your chef's knife and your chopping block).   I always use caper sin my remoulade.
 
Looks great Kevin! I'll be putting this recipe in my hip pocket. Damn Pacific Northwest weathers been a cocker this year! Thank goodness we crawdad boil here too! 105 on my back desk where the smokers are right now, that's too damn hot!!!
I just looked cause I had a pot of mustard greens and a pan of green beans cooking and the house got hot. It was 97 on the back deck. I just bought a new AC last year and its just not keeping up with it. But when ya go outside ya know you want back in....LOL

Like I said, there is so many varietions to this recipe. This is my favorite and you can adjust the tabasco to your personal pleasure.

When its hot, a chilled shrimp salad and a cold beverage. When I was traveling Mexico, I fell in love with ceviche, amongst other things..... Same thing cold refreshing seafood.  Water must be my element.
 
I just looked cause I had a pot of mustard greens and a pan of green beans cooking and the house got hot. It was 97 on the back deck. I just bought a new AC last year and its just not keeping up with it. But when ya go outside ya know you want back in....LOL

Like I said, there is so many varietions to this recipe. This is my favorite and you can adjust the tabasco to your personal pleasure.

When its hot, a chilled shrimp salad and a cold beverage. When I was traveling Mexico, I fell in love with ceviche, amongst other things..... Same thing cold refreshing seafood.  Water must be my element.

Ha just looked at all my typos in my post! Was going to correct them, but screw it, damn phones and auto correct! Out here the big deal is shrimp or crab cocktails. Ceviche is a favorite in our household. Then there's Poke! Man I ate a ton of Poke when I was in Hawaii, Ahi and Tako Poke were my favorite! The Tako was always served with a kimchi slaw, so good!
 
 
So many ways to make this. Some folks chop up their eggs in the sauce, at which point I always figured it turned into a "Thousand Island".

When its hot, and you have chilled the plates, silverware, etc..... This is a great salad and the house stays cool.  If your you're young and have a sweetie, try it..... she'll love ya for it.
As you already know... I have a sweet of 35 years.  And I'm far from young! b
 
Ha just looked at all my typos in my post! Was going to correct them, but screw it, damn phones and auto correct! Out here the big deal is shrimp or crab cocktails. Ceviche is a favorite in our household. Then there's Poke! Man I ate a ton of Poke when I was in Hawaii, Ahi and Tako Poke were my favorite! The Tako was always served with a kimchi slaw, so good!
I never had Poke although listening to you guys talk about it, I am sure it would be a new favorite.
 
Nice Job Foam, Looks mighty good to me  
points1.png


Gary
 
Terrific looking meal for a hot day.

You should come north for the summers and I should go south for the winters.

Disco
 
Terrific looking meal for a hot day.

You should come north for the summers and I should go south for the winters.

Disco
You should be here tonite and tomorrow for the work. Got an 50qt of jumbo and a 50qt extra large comming in from the gulf right now.

Fill the freezer while they are cheap. Well one rack in the freezer anyway. LOL

Mint Julips out on the veranda (Screened in front porch will do), maybe some strawberry juice (it also makes a great cocktail too!) Gonna lock and see if that has a proper name, surely it does.
 
I have this uncanny ability to be absent when there is work to be done.
I seriously doubt that my friend. But you have earned the right to supervise (as long as SWMBO'd says so)!
 
I have this saved have to try it.

Richie
As stated, its only one of many variations, the most important point is ice cold silverware and china. This is the recipe I like most and I have had it once or twice. I hope you try it and I hope you enjoy it.

Now that I have fresh shrimps, I hope I can find some good homegrown tomatoes to stuff.
 
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