It’s officially one week until Mardi Gras–which isn’t even happening this year because, man, would that be a bad idea during a pandemic. But that’s ok because I am going to help you bring the taste of New Orleans to your house courtesy of everyone’s favorite fictional Creole Restaurant, Sisko’s Creole Kitchen. So if you ever wondered what it would be like to eat a dish from the famous restaurant, don’t worry, I got you this week.
I’m going to make a series of recipes from the restaurant and one that, well, they would be a fool not to serve. And to start off, we’re going with a simple recipe that all of us might have seen once or twice in the background of “Paradise Lost”: Shrimp Remoulade.
Like the sign says Shrimp Remoulade is gulf prawns served with a tangy dipping sauce of mustard, capers, shallots and onions. Now, I’m not one to judge, but a proper remoulade is going to be mayonnaise based and rather similar to a tartar sauce. You can put it on anything you would use either sauce for and I promise, I will not deviate too far from Sisko’s recipe (although to be fair, it’s not a mustard based sauce and to say it is, is a damn lie)
So what are we waiting for? Lassaiz les bon temps rouler.
Mise En Place
For the Remoulade portion of our Shrimp Remoulade, you are going to want 1 cup Mayonnaise, 1/2 tablespoon diced Yellow Onion, 3 Garlic Cloves (diced), 1 small Shallot (diced), 1 tablespoon Relish, 1 teaspoon Capers, 1/2 tablespoon Worcestershire Sauce, 1/2 tablespoon mustard, 1/2 teaspoon Smoked Paprika, 1/2 teaspoon Cayenne Pepper, a pinch of Dill and 1/4 teaspoon Tabasco Sauce.
For the Shrimp portion, you’re going to want Shrimp and about 2 tablespoons butter. I also seasoned mine with roughly 1 teaspoon Cajun Seasoning, but if you’re dipping them or eating them with the sauce? Not actually necessary to go crazy with the seasoning.
Remember, the sauce is the star of this.
So back to our star, in order to make the remoulade, you are going to dice the shallot and garlic cloves. You’re also going to want to dice an onion. I know I only called for one tablespoon, but having diced onion in a container is always useful for other recipes (like everything set to come this week) or you can throw it into a homemade stock. Either way, don’t stress that excess onion.
Pro Tip: If you are allergic to garlic, try adding lemon zest. Won’t taste the same but it will lift the flavors in a similar fashion.
Once we have everything chopped, we are going place all our ingredients into a food processor to combine thoroughly. For the Tabasco Sauce, you are going to want to add about 1/8 teaspoon, but definitely no more than 1/4 teaspoon. However, you are going to need Tabasco. Different hot sauces have different flavors and this one, in particular, calls for Tabasco.
Back to the Remoulade. The key point of a Remoulade is that you want it to be smooth. All those chunky bits need to be blended down. And if you don’t have a food processor, I actually used a hand mixer for this because my food processor was dirty. That also makes for a super fun and convenient tool for the kitchen.
So with the star of our meal taken care of, let’s move onto sautéing shrimp.
For that you’re going to want to season your shrimp in a bowl then melt three tablespoons of butter over a medium-high heat. In order to Sautee, you need to cook something quickly over a pretty high heat in a fat of some sort. Once the butter is melted, you are going to toss in your shrimp and cook them until they are pink and kind of firm. Don’t be afraid to taste one, but when it comes to shrimp, it’s easy to tell when it’s done by looking at it.
When it is done, you then put it on a plate and serve as an appetizer or a side along with the remoulade. And there you go, you have made Sisko’s Shrimp Remoulade.
- 1 cup Mayonnaise
- 1/2 tbs Onion diced
- 3 Garlic Cloves diced
- 1 Shallot diced
- 1 tbs Relish
- 1 tsp Capers
- 1/2 tbs Worcestershire Sauce
- 1/2 tbs Mustard
- 1/2 tsp Smoked Paprika
- 1/2 tsp Cayenne Pepper
- 1 pinch Dill
- 1/4 tsp Tabasco Sauce
- 1 lb Shrimp medium, peeled
- 3 tbs Butter
- 1 tsp Cajun Seasoning
- Dice garlic and shallot. Also dice roughly 1 tbs of yellow onion.
- Combine all ingredients for the sauce in a food processor, or in a bowl if using a hand mixer, then blend until smooth.
- In a separate bowl, mix shrimp and the seasoning.
- Melt butter in a sauce pan over medium high heat, then add shrimp to the pan.
- Sautee the shrimp until they are pink and have firmed up.
- Serve shrimp with the remoulade and enjoy.
Made the recipe? Show us on instagram using the hashtag #thecaptainstablelog and be sure to tag @_thecaptainstable while you’re at it.