Creole Remoulade with Shrimp and Summer Squash
Source: Justin Simoneaux, Boxing Room
Recipe Type: Entrees | Seasons: Summer
This recipe was demonstrated for CUESA’s Market to Table program on July 13, 2013.
Yields 3 cups
INGREDIENTS
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
PREPARATION
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).
Farmers Market Ingredients