Comments on: Shrimp Remoulade Recipe

By: Cajunbabe

Cajunbabe — Tue, 18 May 2010 03:46:55 +0000

I think Crystal also makes Creole Mustard.

I’d forgotten the A&G Cafeteria in Northgate Mall, Lafayette. Great Shrimp Remolaude, I agree.

By: sleepy

sleepy — Sat, 27 Feb 2010 14:37:32 +0000

KM–

Creole mustard is dark mustard with seeds in it. Locally, it’s made by Zatarain’s.

By: KayEmm

KayEmm — Sat, 20 Feb 2010 19:27:05 +0000

Ok… I admit that I am a newbie that has absolutely fallen in love with NOLA over the last few years, from the food to the festivals ot the people to the places..

I’ve begun trying my hand at several recipes, but i have no idea what Creole mustard is! Is it something you make or buy? Any help would be appreciated! I’d like to try this recipe but not sure where to start to find that ingredient!

Thanks for your help!
KM

By: sleepy

sleepy — Tue, 09 Feb 2010 16:44:56 +0000

Ah, thanks for the memories about A&G, Jon. You can always tell a great food culture, not so much by how great the food is at an expensive restaurant, but by how good the food is in the run of the mill places.

Along those lines, I always like DH Holmes cafeteria in downtown New Orleans–great shrimp remoulade too.

BTW–Holmes used to sell its own remoulade sauce–anyone have a recipe?

By: Brittany Smith

Brittany Smith — Thu, 16 Apr 2009 18:23:07 +0000

I mite say I think I will try the Shrimp Remoulade out one day b/c its sounds and looks very delicious. Hope that it tastes as well as it looks!!!!!!!!!!:)

By: Jon White

Jon White — Fri, 28 Nov 2008 02:08:07 +0000

I love shrimp remoulade sauce! The best I’ve ever had was served at the old A&G Cafeteria here in Lafayette back in the early 70′s. I think that was a chain that started in NOLA but eventually went out of business. They served six shrimp in a swirl on top of a half inch slice of plain old iceberg lettuce. My wife ate the shrimp and I ate the sauce and lettuce….not that I have anything against shrimp….it was just that good. If anybody has the old A&G recipe I would love to have copy. Jon L. White, Pastor

By: danny

danny — Tue, 23 Sep 2008 21:36:01 +0000

I want to build some serious links for good recipes

By: Danno

Danno — Wed, 30 Jul 2008 02:23:33 +0000

Space Cadet – I think of the Shrimp tail shells as little handles, that actually aren’t awash with sauce, like in the picture. I hold them by the tails and dip them in the sauce before plating. Same thing for eating but you give them a pleasant little pinch near the bottom of the tail and the meat comes right out, you don’t lose anything.

I can go either way though, sometimes I leave the tails on sometimes not, it depends on who your feeding or the type of occasion. If you’re doing stand up appetizers the tails work great. A sit down meal, off with their tails!

By the way, you know why most restaurants leave the Shrimp tails on right? It makes the plate look more bountiful. WOW, Look at all that shrimp!! What a great Value!

Thanks for the comment!

By: space cadet

space cadet — Tue, 29 Jul 2008 17:21:03 +0000

Question: Why would you leave the tails on? The shrimp are awash in sauce, so that means you have to maneuver a knife and fork to cut the tails off, leaving quite a bit of meat in the shell. This happens in the best of restaurants. I don’ think there is anything attractive about shrimp tails.

By: Danno

Danno — Tue, 01 Apr 2008 00:47:34 +0000

ChefJ – I would serve a nice French White Burgundy.