Comments on: Shrimp Remoulade 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.

By: Chef J

Chef J — Mon, 31 Mar 2008 14:36:54 +0000

What wine would you accompany this with?

By: punkin

punkin — Fri, 07 Mar 2008 18:26:25 +0000

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

CopCop — Tue, 01 Jan 2008 14:33:44 +0000

The secret Arnaud’s ingredient is Creole Mustard which contains horseradish, everyone in N. O. knows that!

By: leslie torres

leslie torres — Thu, 11 Oct 2007 21:30:53 +0000

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.