Ingredients: 5 lbs. Baby Gulf Shrimp, peeled 1/2 cup Creole Seasoning (I used Tony Chachere Creole Seasoning) 1 Lemon, cut in half Salt to taste 2 Red peppers, dices 1 large Red Onion, diced 2 cups Mayonnaise 2 cups Lemon Based Vinaigrette Dressing (I used Hellmann’s Lemon Za’atar)
1/2 cup Creole or Dijon mustard 1/4 cup Louisiana Hot Sauce (I used Crystal) 2 tablespoons Black Garlic Powder 4 Black Garlic Cloves, smashed
Instructions: 1. Place a large pot on the stove and add the shrimp and enough water to cover it by about 2 inches.
2. Add 1/4 cup creole seasoning, lemon and enough salt to “taste like the sea” and bring to a boil.
3. When shrimp begin to float and turn pink, remove from the heat. Stir the pot to make sure all the shrimp are cooked. The whole process will take about 15 minutes.
*You are welcome to use pre-cooked shrimp*
4. Drain shrimp and then plunge them into an ice bath to cool down and stop the cooking. Allow the shrimp to cool completely while you make the remoulade.
5. In a large bowl, whisk the red pepper, red onion, mayonnaise, mustard, hot sauce, remaining creole seasoning, Black Garlic Powder and Black Garlic Cloves together until fully incorporated. The mixture should be thick enough to coat the back of a spoon. If it’s too thin, add a bit more mayonnaise.
6. Remove shrimp from the ice bath and shake off any excess water. Place on paper towels and dry completely.
7. Fold shrimp into remoulade.
At this point, taste for personal seasoning preference and adjust as necessary. ***I serve the remoulade in halved and hollowed orange & yellow peppers, sitting on top of a bed of field greens, but you can just as easily serve it on a sandwich. Just make sure to add a barrier of lettuce between the bread and shrimp, otherwise the dressing will surely make the bread too soggy before you’re done eating it. You can just keep it shrimple and eat it straight!