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P1030135It’s the middle of April, and the heat & humidity are starting to build here in south Louisiana (and as we say down here, it’s not the heat that gets you; it’s the humidity!). We’re cranking up the air conditioners, pulling out our shorts and getting ready for the hot season right now.

With average temperatures around 96°F and a heat index that can reach over 110°F, a hot bowl of gumbo or a dish of fried catfish just isn’t going to sit right in your belly. Below is a classic Louisiana recipe for shrimp remoulade from The Cabin Cook BookThe recipe is light yet filling, can act as appetizer, side, or main course, and is served cold, which will keep you cool on a sweltering Southern summer night. Enjoy!

Shrimp Remoulade

Ingredients
6 oz.       Pop corn shrimp (90/110 count)
1 tbsp.   Crab boil
2 cups    Water
2 cups    Shredded iceberg lettuce
4 slices   Fresh ripe tomatoes
4 oz.       Remoulade dressing (see below)

Method
Boil shrimp in the water seasoned with the crab boil, let cool; then chill in the refrigerator.

To Serve
Plate the lettuce and top with the tomatoes placed to the side of the plate.

Arrange the chilled shrimp over the rest of the lettuce and serve the dressing on the side.

Serve cold.

Remoulade Dressing

Ingredients
1 1/2 cups   Mayonnaise
2 tbsp         Creole Mustard
1 tbsp         Worcestershire sauce
1 tbsp         Garlic Powder
1 tbsp         Lemon Juice
3 oz.           Ketchup
1 tsp           Tabasco

Method
Mix all ingredients together.

Stir well to mix evenly with mayo.

Refrigerate immediately