shrimp remoulade

I love a good leftover sandwich, so after whipping up shrimp rémoulade the other night, I made sure to save some shrimp and sauce for a second dinner, sandwiched inside a crispy, sweet baguette. The flavor of the rich, robust rémoulade against the flaky French bread and cool, fresh shrimp was so yummy I wish I'd made sandwiches the first time around, rather than just serving the baguette on the side.

The recipe is equally easy as a from-scratch sandwich or a leftover reinvention. As with the rémoulade recipe, you can make the sauce a day in advance and let the taste intensify over time. Though I used butter lettuce, you could also dress it with shredded iceberg or romaine. The most important thing is finding a perfectly fresh baguette (or freshening up the bread you bought the day before). To get the recipe, read more

I adore shrimp, especially in the Summer, but ordinary cocktail sauce doesn't always do it justice. New Orleans rémoulade, on the other hand, has a bold flavor that transforms simple boiled shrimp into an impressive standalone meal.

Most people are familiar with the French version of rémoulade, a mayonnaise-based sauce made with Dijon mustard and capers. But Louisiana rémoulade — used primarily as a shrimp topping — is made with olive oil, celery, green onions, shallots, and parsley. The reddish tint comes from the addition of paprika and cayenne, and this Cajun condiment with a slight Italian flavor is full of spice without being too spicy.

Rémoulade can be prepared in advance, so try making the condiment on Sunday night then boiling the shrimp for an easy but gourmet Monday night dinner. I even used the leftovers the next day to make a sandwich, so stay tuned for that tomorrow. To learn how to make this simple sauce for shrimp rémoulade, read more