As I mentioned last Friday, I went to Vicksburg, Mississippi this past weekend. My husband graduated high school at All Saint’s Episcopal School in Vicksburg. The school was founded in 1908 and closed in 2006. The school is planning a service and celebration this fall. My husband went to be a part of the planning. The planning meeting was held at the All Saint’s Rectory where the headmaster lived. One of the former headmasters was Father John Jenkins.
After the meeting, we were treated to a wonderful lunch prepared by Father Jenkins and his wife. It was a delicious Shrimp Remoulade.
It was served with cheese straws, cookies and, of course, iced tea. It was very good. It was served over a bed of lettuce, two slices of tomato and some sliced avacado. My remoulade sauce is a little spicier than Father Jenkins. His had dill in it as well.
This is my version of remoulade sauce which I have actually posted before as a lagniappe. Here it is a 2nd time around:
Use in amounts that suit your tastes
- Zatarains creole mustard
- Mayonnaise
- Red chili sauce (not much)
- Horseradish
- Worcestershire sauce (a dash)
- Garlic
Mix together. Refrigerate for at least 30 minutes before serving.
Now, just boil some good Gulf shrimp with Zatarain’s crab boil and lemon. Place the cooled shrimp over lettuce, a couple of slices of home grown tomatoes, sliced avacado and then top with the remoulade sauce and you will have a delicious treat!
Today’s Lagniappe (lagniappe=something extra): Chef John Folse’s Shrimp Remoulade
Another version of the yummy stuff! This recipe has more ingredients but I have made it and it is delicious so I wanted to pass this along to you.
- 1 1/2 cups mayonnaise
- 1/2 cup Creole mustard
- 1 tbsp Worcestershire sauce
- 1 tsp hot pepper sauce (Chef Folse likes Louisiana Gold, but Tabasco will do)
- 1/2 cup finely diced green onions
- 1/4 cup finely diced celery
- 2 tbsp minced garlic
- 1/4 cup finely chopped parsley
- 1/2 tbsp lemon juice
- salt and cracked black pepper to taste
- 3 dozen 21-25 count boiled shrimp, peeled and deveined
In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste. Place six shrimp on a leaf of romaine or other colored lettuce and spoon a generous serving of remoulade sauce on top of the shrimp. Do not sauce shrimp prior to service, as they will lose their firm texture. Serves 6.
It’s a four-for Tuesday! Join these great blogs for more recipes and great ideas.
Balancing Beauty and Bedlam’s Tasty Tuesday
Blessed with Grace’s Tempt My Tummy Tuesday
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