The Fried Green Tomatoes and Buttermilk Fried Chicken that I have made recently would indicate that I am on a bit of a southern food kick. Which is kind of funny because I am a born and bred west-coaster. However, that does not mean that I don’t appreciate good classic comfort food and that is exactly how I view many southern dishes. So I figured why not try to tackle another classic? So I present to you my version of the classic New Orleans appetizer, Shrimp Remoulade.
It seems that there are many versions of this recipe out there and every one claims to be “the best”. So I glanced over a few, picking and choosing the ingredients I liked the most and made my own version. While the ingredients varied on the different recipes I found, one thing remained the same. The longer that you let this sauce chill, the better that it is. So you will definitely want to plan ahead when you are making it. I chilled mine for about 4 hours.
Now my version may not be traditional, but the tangy, slightly spicy mustard sauce complimented the sweet succulent shrimp nicely.