Comments on: Shrimp Remoulade Recipe http://www.nolacuisine.com/2005/12/13/shrimp-remoulade-recipe/ Celebrating the Food and Drink of New Orleans Louisiana! Fri, 25 Jul 2008 12:39:33 +0000 http://wordpress.org/?v=2.3.3 By: Danno http://www.nolacuisine.com/2005/12/13/shrimp-remoulade-recipe/#comment-87338 Danno Tue, 01 Apr 2008 00:47:34 +0000 http://www.nolacuisine.com/2005/12/13/shrimp-remoulade-recipe/#comment-87338 ChefJ - I would serve a nice French White Burgundy. ChefJ - I would serve a nice French White Burgundy.

]]> By: Chef J http://www.nolacuisine.com/2005/12/13/shrimp-remoulade-recipe/#comment-87311 Chef J Mon, 31 Mar 2008 14:36:54 +0000 http://www.nolacuisine.com/2005/12/13/shrimp-remoulade-recipe/#comment-87311 What wine would you accompany this with? What wine would you accompany this with?

]]> By: punkin http://www.nolacuisine.com/2005/12/13/shrimp-remoulade-recipe/#comment-83480 punkin Fri, 07 Mar 2008 18:26:25 +0000 http://www.nolacuisine.com/2005/12/13/shrimp-remoulade-recipe/#comment-83480 Ditto @6 CopCop. I'm not sure how "secret" this ingredient is meant to be. When we last ate at Remoulade's, I asked our waiter about horseradish kick in the sauce. He didn't know what was in it, but went to ask in the kitchen, and came back quite forthcoming about their creole mustard. Whether or not you want to include horseradish in the above recipe will likely depend on the mustard you use. We can't buy creole mustard locally, and not all of the recipes I've found for making it include horseradish. ;) Ditto @6 CopCop. I’m not sure how “secret” this ingredient is meant to be. When we last ate at Remoulade’s, I asked our waiter about horseradish kick in the sauce. He didn’t know what was in it, but went to ask in the kitchen, and came back quite forthcoming about their creole mustard.

Whether or not you want to include horseradish in the above recipe will likely depend on the mustard you use. We can’t buy creole mustard locally, and not all of the recipes I’ve found for making it include horseradish. ;)

]]> By: CopCop http://www.nolacuisine.com/2005/12/13/shrimp-remoulade-recipe/#comment-70907 CopCop Tue, 01 Jan 2008 14:33:44 +0000 http://www.nolacuisine.com/2005/12/13/shrimp-remoulade-recipe/#comment-70907 The secret Arnaud's ingredient is Creole Mustard which contains horseradish, everyone in N. O. knows that! :D The secret Arnaud’s ingredient is Creole Mustard which contains horseradish, everyone in N. O. knows that! :D

]]> By: leslie torres http://www.nolacuisine.com/2005/12/13/shrimp-remoulade-recipe/#comment-54792 leslie torres Thu, 11 Oct 2007 21:30:53 +0000 http://www.nolacuisine.com/2005/12/13/shrimp-remoulade-recipe/#comment-54792 FYI: Arnaud's remoulade sauce DOES NOT contain horseradish - not even a hair. Many people believe that kick it has is horseradish, but as a former employee and local i can say it isn't for a fact. However, i will not tell u what the "secret ing" is. FYI: Arnaud’s remoulade sauce DOES NOT contain horseradish - not even a hair. Many people believe that kick it has is horseradish, but as a former employee and local i can say it isn’t for a fact. However, i will not tell u what the “secret ing” is.

]]> By: Brad http://www.nolacuisine.com/2005/12/13/shrimp-remoulade-recipe/#comment-49135 Brad Tue, 28 Aug 2007 05:18:24 +0000 http://www.nolacuisine.com/2005/12/13/shrimp-remoulade-recipe/#comment-49135 Outstanding sauce. I used it recently on some fried green tomatoes Ugly's style (man do I miss that place). I love to broil my shrimp instead of boil them. Brine them for 30 minutes, dry them off, toss them in oil with seasoning, and broil for a minute or two on each side. Thanks, this is my new go to remoulade. Outstanding sauce. I used it recently on some fried green tomatoes Ugly’s style (man do I miss that place). I love to broil my shrimp instead of boil them. Brine them for 30 minutes, dry them off, toss them in oil with seasoning, and broil for a minute or two on each side. Thanks, this is my new go to remoulade.

]]> By: Joyce http://www.nolacuisine.com/2005/12/13/shrimp-remoulade-recipe/#comment-11933 Joyce Sun, 31 Dec 2006 15:11:31 +0000 http://www.nolacuisine.com/2005/12/13/shrimp-remoulade-recipe/#comment-11933 We love to eat at Drago's and we are making the charbroiled oysters for our New Year's dinner. My husband is from NOLA and loves to cook (as a good CAJUN should). Thanks for sharing this website and recipe with us.... We love to eat at Drago’s and we are making the charbroiled oysters for our New Year’s dinner. My husband is from NOLA and loves to cook (as a good CAJUN should). Thanks for sharing this website and recipe with us….

]]> By: Danno http://www.nolacuisine.com/2005/12/13/shrimp-remoulade-recipe/#comment-153 Danno Wed, 14 Dec 2005 22:51:21 +0000 http://www.nolacuisine.com/2005/12/13/shrimp-remoulade-recipe/#comment-153 You will love it, excellent for a Christmas appetizer. Your query: It will stay together just fine, although there may be a very minor separation, just give it a quick whisk before serving. You will love it, excellent for a Christmas appetizer.

Your query:

It will stay together just fine, although there may be a very minor separation, just give it a quick whisk before serving.

]]> By: tankeduptaco http://www.nolacuisine.com/2005/12/13/shrimp-remoulade-recipe/#comment-152 tankeduptaco Wed, 14 Dec 2005 22:24:35 +0000 http://www.nolacuisine.com/2005/12/13/shrimp-remoulade-recipe/#comment-152 I really like the idea of the red remoulade sauce, will definately give it a go for Xmas. Just a query - how does it emulsify without an egg yolk? Will it separate if kept? I really like the idea of the red remoulade sauce, will definately give it a go for Xmas. Just a query - how does it emulsify without an egg yolk? Will it separate if kept?

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