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Shrimp Remoulade
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'Wich of the Week: Shrimp Rémoulade Po'Boy
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.
A Condiment Worth Making: New Orleans Rémoulade
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.
You've Seen the Pics, Now See the Menu
The Oscars are just around the corner — fill in your ballot for a chance to win fab prizes! — and last week I tempted you guys with photos from the Governors Ball preview However, I didn't give a full rundown on what was going to be served. If you were wondering what was pictured in the sea of tastiness, get prepared.
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