Creole Remoulade with Shrimp and Summer Squash | CUESA

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Creole Remoulade with Shrimp and Summer Squash


Justin Simoneaux, Boxing Room

This recipe was demonstrated for CUESA’s Market to Table program on July 13, 2013.

Yields 3 cups


Creole Remoulade
1 cup mayonnaise
⅓ cup creole mustard
⅓ cup ketchup
3 tablespoons minced celery
¼ cup chopped green onion
2 tablespoons chopped tarragon
2 tablespoons chopped dill
¼ cup parsley, chopped
2 tablespoons minced cornichon
1 tablespoon garlic paste
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
2 teaspoons paprika
1 pinch cayenne    
Salt and pepper

2 medium summer squash, shaved
12 shrimp, grilled and chilled
3 green tomatoes, thinly sliced


1.    Combine all remoulade ingredients in a mixing bowl. Mix and season with salt and pepper to taste.

2.    Combine the squash, shrimp, and tomatoes in a bowl and dress with as much Creole sauce as you like (5 to 8 tablespoons recommended).


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